Warm Pasta Salad

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

500 g penne or spirelli
150 g olives, mixed reen and black, pitted
400 g sheep cheese (possibly also reduced fat)
1 ½ pck. Tomato (s) (cocktail tomatoes)
1 packet herbs (frozen), Italian style
salt and pepper
4 tablespoon olive oil

Instructions

Cook the pasta until al dente according to the instructions on the packet. In the meantime, wash the tomatoes and cut them in half. Dice the sheep`s cheese and cut the olives in half or into slices, depending on the size.
Put the tomatoes, sheep cheese, olives and the herbs in a large bowl (e.g. made of glass). Pepper to taste and add about 3-4 tablespoons of olive oil. Mix everything together. Drain the pasta, but do not rinse, and add to the other ingredients in the bowl while it is still hot. Mix everything together again. If the warm pasta salad is too dry, add a little olive oil. Serve immediately.
The leftovers can then be eaten later as a cold pasta salad.

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.