Pasta Salad with Sun-dried Tomatoes and Olives

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	1 min
Course	Salad
Cuisine	European
Servings (Default: 8)

Ingredients

300 g pasta, (preferably the small penne)
60 g tomato (s), dried, pickled in oil
60 g olives, black, without stone, preferably already cut
250 g sheep`s cheese / feta cheese, ood quality, preferably fresh from the market
4 tablespoon tomato paste
2 cloves garlic
4 tablespoon vinegar (sherry vinegar)
0.25 liter ¼ olive oil

Pasta Salad with Sun-dried Tomatoes and Olives

Instructions

Cook the pasta according to the instructions on the package al dente, not too soft, and drain in a sieve. Heat the tomato paste with the oil and the garlic squeezed through the garlic press, looks a bit strange, but don`t worry, it has to be like that. Then pour over the still warm noodles, the sherry vinegar, the feta cheese cut into cubes and fold in the cut olives and let them rest. The pasta salad tastes best if it was prepared the day before, or very early on the actual day so that everything is well done. Fits very well with barbecues, at parties (where it was always a hit with me), with a piece of roasted meat or with the Andalusian schnitzel already available in the CK. Good Appetite.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.