Colorful pasta salad with broccoli and bacon

Ingredients for 4 servings:

• 300 g pasta
• 500 g broccoli
• 50 g pine nuts
• 150 g bacon (raw smoked pork belly)
• 1 onion(s)
• 1 bell pepper(s), yellow
• 8 tomatoes, dried in oil
• 8 black olives, pitted
• 50 g Parmesan, coarsely grated
• 3 tbsp oil, also from the pickled tomatoes
• 2 tbsp balsamic vinegar, white
• 250 ml vegetable stock
• some garlic granules or 1 crushed garlic clove
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

Cook the pasta according to the package instructions until al dente. Trim the broccoli and cook until al dente. Toast the pine nuts in a pan without fat until browned and set aside. Dice the bacon and fry in the pan. Dice the onion. When the bacon is sufficiently tender, add the diced onion and sauté over low heat until soft. Place the pasta in a bowl. Quarter the peppers and cut into strips. Chop the tomatoes and olives as well. Add everything to the bowl. Add the stock, oil, and vinegar and mix well. Add the grated Parmesan cheese and garlic. If you only want a subtle flavor, add some garlic granules. If you want the garlic to have a strong flavor, add 1 freshly crushed garlic clove. Season with salt and pepper. Then carefully stir in the broccoli so it doesn’t get too mashed. Let the salad sit for 2-3 hours, if possible. Add the pine nuts just before serving. Note: In my experience, the amount of liquid needed varies greatly depending on the pasta used. You may need more liquid. If the salad is already salty enough, you can simply add a little water.