spaghetti salad

Ingredients for 6 servings:

• 20 cherry tomatoes
• 500g spaghetti
• 2 mozzarella
• 100 g Parmesan, grated
• 100 g Parmesan, sliced
• 50 g tomatoes, dried
• Balsamic vinegar, white
• olive oil
• 1 onion(s)
• 2 garlic cloves
• 1 bunch of basil
• Oregano, dried
• Salt
• 150 g olives, black, pitted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Put the spaghetti water on a boil and season well with salt. Dice the tomatoes and mozzarella into 1 cm pieces and add to the bowl. Also finely chop the sun-dried tomatoes and add them. Drain the olives and add them to the bowl with the other ingredients. Finely dice the onion and garlic and fry in a pan with a little oil until translucent, adding a little dried oregano while frying. When the pasta water is boiling, break the spaghetti in half and add it to the boiling water. Cook al dente according to the package instructions. Add the onions to the bowl and mix. When the pasta is ready, drain and add it to the other ingredients while still hot, tossing with the oil and vinegar. Add the grated and shaved Parmesan to the bowl and mix in. As soon as it melts a little from the hot pasta, add a little pasta water. Season to taste with salt, oregano, oil, and vinegar. Finely chop the basil and mix in at the end.