Mediterranean pasta salad

Ingredients for 4 servings:

• 250 g pasta, preferably penne
• 250 g cherry tomatoes, halved
• 125 g sheep’s cheese, cut into small cubes
• 100 g olives, black with stone
• 1 onion(s), diced
• 2 cloves garlic, crushed
• 2 tbsp parsley, chopped
• 2 tbsp basil, chopped
• ⅛ liter vegetable broth, instant
• 4 tbsp vinegar, lemon vinegar
• 5 tbsp olive oil
• 1 pinch(s) of sugar
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 20 minutes

Cook the pasta “al dente” and rinse under cold water. Combine the cooled broth with olive oil, lemon vinegar, spices, and herbs, and fold in. Then add the remaining ingredients and let the salad marinate overnight in the refrigerator. Before serving, stir in a little more broth and olive oil, as the liquid will have completely absorbed into the pasta. This salad is perfect as a side dish for barbecues because it’s light and not as heavy on the stomach as salads with mayonnaise or cream.