Summary

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

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Instructions

1. Cook the spaghetti according to the instructions on the packet, allow to cool a little and mix with the pesto.
2. 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.
3. Add all the ingredients to the spaghetti with pesto, mix everything together and the Italian pasta salad is ready, which also tastes great warm.
4. Tip: If you feel like it, you can also add prawns, or omit or replace ingredients (e.g. mozzarella with sheep`s cheese).
5. The salad goes well with everything grilled, but also as a main meal with garlic baguette.