Pasta salad with pumpkin seed oil

Ingredients for 4 servings:

• 500 g pasta
• 125 g tomatoes, dried, preserved in oil
• 250 g cocktail tomatoes
• 1 garlic clove(s)
• 2 tsp oregano, dried or fresh
• 50 g pumpkin seeds
• 70 g Parmesan
• 2 tbsp tomato paste
• 30 ml balsamic vinegar
• 60 ml olive oil
• 30 ml pumpkin seed oil
• 2 tsp salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

delicious Italian

Cook the pasta according to the package instructions. Quarter the cherry tomatoes and dice the sun-dried tomatoes. Mince or press the garlic and add it all to the pasta. Mix with balsamic vinegar, plenty of olive oil, oregano, and 2 teaspoons of salt and let it marinate, preferably overnight. Before serving, toss with coarsely grated Parmesan cheese, tomato paste, pumpkin seed oil, and pumpkin seeds. Add more salt if desired, and season to taste. Please don’t be too exact with the quantities for balsamic vinegar and oil. Use as much of each as you like.