Summary

Ingredients

• 500 g spahetti
• 6 cloves garlic
• 15 tablespoon olive oil
• 1 glass dried tomato (s)
• 250 g cherry tomato (s)
• 3 packs mozzarella
• 1 glass olives, black
• 1 pack pine nuts
• 10 tablespoon balsamic vinegar
• 1 glass pesto, red
• salt and pepper
• Parmesan, freshly grated
• 1 bunch basil

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Instructions

1. Cook the spaghetti in salted water for approx. 10-12 minutes.
2. Crush the garlic cloves, heat the olive oil and pour over the drained spaghetti and mix. Let everything cool down very well.
3. Chop the dried tomatoes, cherry tomatoes, mozzarella and olives. Roast the pine nuts in the pan without adding any fat.
4. Mix everything into the spaghetti and season with pesto, vinegar, salt and pepper. Refine with grated parmesan. Finally add the basil cut into strips.
5. I always make the salad the day in advance, then it tastes even better. Then add the basil just before consumption.
6. The salad tastes good as a side dish, but can also be eaten as a main course.