Tom`s Spaghetti Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 12 hrs 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g spahetti
- 100 g pine nuts
- 1 glass tomato (s), dried, pickled in oil
- 2 cloves garlic, chopped
- 150 ml olive oil
- 750 ml broth, mediterranean (instant)
- 100 g Serrano ham
- 100 g rocket
- 150 g sheep cheese
- 200 g cherry tomato (s)
Print Recipe
Pin Recipe Instructions
- First break the spaghetti in half and cook until al dente. Then rinse with cold water.
- Roast the pine nuts and the finely chopped pieces of garlic in a non-stick pan, then fill up with olive oil and heat. Add the chopped, dried tomatoes (without oil). Fry everything together a little first and then pour in the broth. Depending on your taste, season with salt, pepper and perhaps an Italian seasoning mixture, then remove from the stove and allow to cool slightly.
- In the meantime, cut the ham into small strips and crumble the sheep`s cheese into small pieces. Halve or quarter the cherry tomatoes, wash the rocket.
- Now the spaghetti is placed in a salad bowl and mixed with the still lukewarm dressing from the pan. Finally, the ham, sheep`s cheese, cherry tomatoes and rocket are mixed into the salad.
- Let it steep overnight (then it`s best) and serve the next day.
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