Summary

Ingredients

• 250 g pasta (three-colored mixture)
• 4 tomato (s) (vine tomatoes)
• 50 g olives, black, pitted (must not be pickled in vinear!)
• 50 g tomato (s), dried (lass)
• 2 tablespoon pine nuts
• 15 fresh basil leaves for garnish

For the vinaigrette:

• 1 clove (s) garlic, finely chopped or pressed through the press
• 1 packet basil (frozen)
• 4 tablespoon parmesan, freshly grated
• 6 tablespoon olive oil
• 3 tablespoon lemon juice
• salt
• pepper

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Instructions

1. Cook the pasta in salted water according to the instructions on the packet until al dente. Drain and rinse under cold water. Drain thoroughly and transfer to a large bowl.
2. For the vinaigrette, mix the garlic, basil, 3 tablespoons of parmesan, olive oil, lemon juice, and salt and pepper thoroughly. Pour the vinaigrette over the pasta.
3. Wash the fresh tomatoes and cut into eighths. Halve the olives and cut the sun-dried tomatoes into strips. Add everything to the pasta and mix carefully.
4. Roast the pine nuts in a pan without oil until golden brown. Sprinkle the remaining parmesan and pine nuts over the salad and serve garnished with fresh basil.
5. Note: This salad tastes wonderfully light and is a pleasure, especially in summer. It can be kept in the refrigerator for a good three days and is easy to prepare. A real alternative to the classic with thick mayonnaise.