The(!) Mediterranean pasta salad of the summer

Ingredients for 6 servings:

• 220 g green olives in oil with Provençal herbs
• 150 g tomatoes, dried in oil
• 1 garlic clove(s)
• 150 g feta cheese (sheep’s cheese!)
• 500 g spaghetti (whole grain spaghetti)
• 200 g almond sticks

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Finely chop the olives and add them to a large bowl with the oil. Chop the sun-dried tomatoes and add them with about half of the oil. Peel and finely chop the garlic and add it to the pan. Dice the feta cheese and add it as well. Lightly toast the almond slivers in a non-stick pan without oil. Be careful, they burn very quickly and get incredibly hot; when they start to crackle, I turn off the heat. Add them to the bowl while they’re still hot and mix everything quickly. Cook the whole-wheat pasta (you can use regular pasta, of course, but whole-wheat pasta tastes so much better in this salad) al dente according to the package instructions, drain, and add it to the ingredients in the bowl while still hot. Stir everything well and let it sit overnight. It tastes divine, just like a vacation!