Summary

Ingredients

• 350 g noodles (e.. mini fussili)
• 10 tomato (s), dried, pickled in oil
• 100 g pine nuts
• 100 g olives, reen, without a stone
• 2 artichoke hearts, pickled
• 70 g rocket
• 70 g sheep cheese
• 50 ml olive oil (corresponds to approx. 5 tablespoon)
• 25 ml balsamic vinegar
• salt and pepper
• 1 handful basil (approx. 0 leaves)

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Instructions

1. Cook the pasta until al dente according to the package instructions and drain.
2. In the meantime, make a dressing of olive oil, balsamic vinegar, pepper and salt. Add the noodles while they are still warm and mix well. Mix well several times during the cooling phase. When the pasta has cooled down, add the remaining ingredients.
3. Cut the dried tomatoes into cubes, halve the olives, quarter the artichokes and cut the feta cheese into cubes. Briefly roast the pine nuts in a fat-free pan (2-3 min.) Until golden and add after they have cooled down.
4. Cut the rocket once and roughly cut the basil leaves. Fold both under the salad just before serving.
5. Then season again with olive oil, balsamic vinegar, pepper and salt to taste.
6. You can also prepare the salad wonderfully the day before. It is important to add the rocket shortly beforehand, it just looks fresher.
7. You can vary the salad as you like, but I would never leave out the tomatoes. They give it the sunny Mediterranean taste.