Summary

Ingredients

• 150 g rocket
• 250 g cherry tomato (s)
• 200 g olives, black without stones
• 1 clove garlic
• 500 g pasta (orecciette)
• 10 tablespoon olive oil
• 5 tablespoon balsamic vinegar
• salt
• Pepper, ground black

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Instructions

1. Wash the rocket, spin dry and cut into small pieces. Wash and quarter the tomatoes. Chop the olives, peel the clove of garlic.
2. Cook the pasta al dente and drain. Mix the olive oil and balsamic vinegar, squeeze in the garlic and season with salt and pepper. Mix the ingredients, add more balsamic vinegar to taste and let it steep.
3. The salad also tastes lukewarm.