Pasta salad with basil vinaigrette

Ingredients for 4 servings:

• 250 g pasta (tricolor mix)
• 4 tomatoes (vine tomatoes)
• 50 g black olives, pitted (must not be pickled in vinegar!)
• 50 g tomatoes, dried (jar)
• 2 tbsp pine nuts
• 15 fresh basil leaves for garnishing
• 1 garlic clove(s), very finely chopped or pressed through a press
• 1 pack of basil (frozen)
• 4 tbsp Parmesan, freshly grated
• 6 tbsp olive oil
• 3 tbsp lemon juice
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mediterranean enjoyment without mayonnaise – wonderfully fresh and delicious!

Cook the pasta in salted water according to the package instructions until al dente. Drain and rinse under cold running water. Drain thoroughly and transfer to a large bowl. For the vinaigrette, mix the garlic with basil, 3 tablespoons of Parmesan cheese, olive oil, lemon juice, salt, and pepper. Pour the vinaigrette over the pasta. Wash the fresh tomatoes and cut into eighths. Halve the olives and slice the sun-dried tomatoes. Add everything to the pasta and mix thoroughly. Toast the pine nuts in a pan without oil until golden brown. Sprinkle the remaining Parmesan cheese and pine nuts over the salad and serve garnished with fresh basil. Note: This salad is wonderfully light and is particularly delicious in summer. It keeps well in the refrigerator for three days and is easy to prepare. A great alternative to the classic salad with thick mayonnaise.