Pasta Salad with Pesto Alla Genovese

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 1 hr 20 mins
Course Salad
Cuisine European
Servings (Default: 5)

Ingredients

  • 500 g pasta
  • 1 glass Pesto alla Genvose (approx. 200 g content) - or homemade pesto
  • 200 g feta cheese
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 glass hot peppers, pickled
  • 300 g cherry tomato (s)
  • 10 basil leaves
  • salt and pepper
  • Seasoning (s) to taste
Pasta Salad with Pesto Alla Genovese
Pasta Salad with Pesto Alla Genovese

Instructions

  1. Cook the noodles in salted water as usual and then drain them until they are firm to the bite. Drain well.
  2. Mix the pesto with olive oil and vinegar in a small bowl, season well with salt and pepper. Wash and drain the tomatoes. Do not chop, this will keep them crisp and fresh. Drain the peppers, remove the stems and, if necessary, the seeds, and cut the peppers into rings. Drain the feta and cut into cubes.
  3. Mix everything in a large bowl with the noodles and refrigerate. Before serving, mix the washed and finely plucked basil leaves into the salad.

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