Mediterranean Spaghetti Salad with Pesto Rosso
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g spahetti or macaroni
- 1 glass pesto rosso
- 10 cherry tomato (s), halved or quartered
- 1 ball / n mozzarella, diced
- 1 glass black olives, roughly chopped
- 5 onion (s), red, diced
- 2 bell peppers, red, diced
- 2 bell peppers, yellow, diced
- Garlic, pressed through
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti according to the instructions on the packet, allow to cool a little and mix with the pesto.
- Grill the peppers in the oven on the shiny side of aluminum foil. If the skin is blistering black, let the peppers sweat in a sealed freezer bag for about 20 minutes, then peel off the skin and let the peppers cool a little, then remove the seeds and chop the pulp.
- Add all the ingredients to the spaghetti with pesto, mix everything together and the Italian pasta salad is ready, which also tastes great warm.
- Tip: If you feel like it, you can also add prawns, or omit or replace ingredients (e.g. mozzarella with sheep`s cheese).
- The salad goes well with everything grilled, but also as a main meal with garlic baguette.
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