Mediterranean spaghetti salad with pesto rosso

Ingredients for 6 servings:

• 500 g spaghetti or macaroni
• 1 jar red pesto
• 10 cherry tomatoes, halved or quartered
• 1 ball(s) of mozzarella, diced
• 1 jar olives, black, coarsely chopped
• 5 onions, red, diced
• 2 bell peppers, red, diced
• 2 bell peppers, yellow, diced
• Garlic, pressed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cook the spaghetti according to the package instructions, let it cool slightly, and toss with the pesto. Grill the peppers in the oven on the shiny side of a piece of aluminum foil. When the skin starts to blacken, place the peppers in a sealed freezer bag and let them sweat for about 20 minutes. Peel off the skin and let the peppers cool slightly, then remove the seeds and chop the flesh. Add all the ingredients to the spaghetti with pesto, mix everything together, and you have your Italian pasta salad, which tastes great even warm. Tip: If you like, you can add shrimp, or omit or replace ingredients (e.g., replace mozzarella with feta cheese). The salad goes well with anything grilled, but also as a main course with garlic baguette.