Summary

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

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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.