Summary
| Prep Time | 30 mins |
| Cook Time | 8 mins |
| Total Time | 38 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g pasta
- Salt water
- 200 g rocket
- 200 g cocktail tomatoes
- 1 glass pesto
- 3 tablespoon olive oil
- 1 pack ready mix for salad dressing (garden herbs)
- 150 g parmesan, sliced
- 2 cloves garlic
- 1 glass olives (herb olives), black, pitted
- 100 g pine nuts
Print Recipe
Pin Recipe Instructions
- First cook the noodles in salted water until they are al dente. Drain, rinse briefly with cold water and put aside in the colander.
- Mix the glass of pesto with the olive oil and the garden herb mixture in a tall mixing bowl. If necessary, dilute with oil and add a little balsamic vinegar. Now peel and squeeze the garlic. Pour the sauce over the pasta and stir everything well.
- Quarter the tomatoes and halve the olives. Add to the pasta together with the washed rocket. Mix everything properly.
- Briefly toast the pine nuts in the pan. Arrange the salad on plates, grate the parmesan over the top and sprinkle with a few pine nuts.
- Tastes great with grilled meat or simply with fresh baguette.
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