Summary

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

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Instructions

1. 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.
2. 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.
3. The leftovers can then be eaten later as a cold pasta salad.