John Myers
Ingredients for 8 servings:
- 500 g Farfalle or Volanti
- 1 small jar of dried tomatoes in oil
- ½ small jar of black olives, sliced
- 1 tbsp pesto verde
- 1 handful of basil
- n. B. Pepper, black, from the mill
- n. B. Salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Cook the pasta in well-salted water until al dente, then refresh while still lukewarm. Stir the pesto into the pasta. Drain the tomatoes (reserving the oil) and chop into small pieces. Finely slice the basil. Add to the pasta along with the sliced olives and season gently with salt and pepper. Let the salad marinate for a while, ideally overnight. If desired, you can add more seasoning after the salad has marinated. If the salad has become too dry, I add one or two tablespoons of the reserved tomato oil. This salad was a huge hit with friends and family last barbecue season. As always, there are no limits to your creativity; mozzarella, for example, makes a great addition.
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