Summary

Ingredients

• 1 packet pasta (e.g. fussili, farfalle, penne)
• 100 g tomato (s), dried, rouhly chopped
• 1 glass black olives, pitted, sliced
• 1 packet feta cheese, diced
• 1 bunch basil, roughly chopped
• 1 handful pine nuts, toasted
• 100 ml olive oil
• possibly rocket

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Instructions

1. Cook the pasta as usual in salted water until it is firm to the bite. Drain and then rinse with cold water. Transfer to a large salad bowl.
2. Process the sun-dried tomatoes, olives, feta cheese and basil as indicated above and add to the pasta. Spread the oil over it and season with salt and pepper. Mix the pasta salad and finally sprinkle with the roasted pine nuts.
3. After about 1 to 2 hours, the salad is pulled through. It tastes better when it has not been stored in the refrigerator.
4. Ales variant can also be mixed with a bunch of washed and plucked rocket with the pasta salad.