Hungarian pasta salad

Ingredients for 4 servings:

• 250 g pasta (bow-shaped pasta)
• 1 chili pepper(s), red
• 150 g feta cheese
• 80 g black olives without stones
• 120 g salami (paprika salami)
• 2 bell peppers, red and yellow
• 1 m.-sized onion(s)
• 2 cloves garlic
• 4 tbsp red wine vinegar
• 6 tbsp oil
• 1 tbsp honey
• 1 tsp sweet paprika powder
• 1 tsp oregano
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 10 minutes; Total time approx. 8 hours 40 minutes

Cook the pasta until al dente and drain. Halve the chili pepper, remove the seeds, and cut into small pieces. Crumble the feta cheese and halve the olives. Dice the salami, trim, wash, deseed, and slice the bell peppers. Slice the onion into rings and finely chop the garlic. Mix all the ingredients for the sauce together and season generously with salt and pepper. Pour over the salad, toss well, and let it marinate. Tip: The longer the salad marinates, the more flavorful it becomes. I always prepare it the day before. Depending on your taste, you can use regular or Spanish salami instead of paprika salami.