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Mediterranean pasta salad with dried tomatoes and pine nuts

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Ingredients for 8 servings:

  • 500 g pasta (mini farfalle)
  • Water (salt water)
  • 2 jars of dried tomatoes in oil (150 g drained weight each)
  • 2 packs of feta cheese
  • 50 g pine nuts
  • 1 bunch arugula
  • olive oil
  • Balsamic vinegar

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 10 minutes

Cook the pasta in salted water until al dente. Toast the pine nuts in a nonstick pan without fat. Drain and finely chop the tomatoes, reserving the oil. Dice the feta cheese and roughly chop the arugula. Mix all ingredients together, add the tomato oil. Season with a little olive oil and balsamic vinegar, and let it sit for a while before serving (at least three hours, preferably overnight).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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