Pesto Salad with Sun-dried Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g pasta (e.. Spirelli)
- 300 g tomato (s), dried
- 200 ml Pesto alla Genovese
- 200 g parmesan, rated
- 1 tablespoon balsamic vinegar
- Herbs, to taste
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Cook the pasta until al dente according to the instructions on the packet, drain and let cool.
- Drain the oil from the sun-dried tomatoes. Then cut the dried tomatoes into small pieces (also possible in the chopper). Mix the pesto with the balsamic vinegar, add the salad herbs and pepper.
- Mix the sauce with the sun-dried tomatoes and the pasta. Stir in the grated parmesan. Season the salad to taste.
- Goes well with a barbecue party in summer.
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