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Mediterranean pasta salad

updated

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Ingredients for 4 servings:

  • 500 g pasta, small (e.g. Ditalini)
  • 1 pack of sheep’s cheese
  • 1 jar olives, black, without stones
  • 250 g arugula
  • olive oil
  • Balsamic cream
  • 1 pkt. Tomato(s), dried
  • 1 clove(s) garlic

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Cook the pasta according to the package instructions and let cool. Chop the olives, crumble the feta cheese, and mix into the cold pasta. Chop the sun-dried tomatoes and mix in. Finely chop the garlic and toss into the salad along with the tomato oil. Season with a little olive oil and a dash of balsamic vinegar; the pasta should no longer stick together. Season with salt and pepper to taste. Cover and let stand in the refrigerator for a while, preferably overnight. Just before serving, stir in the washed and trimmed rocket.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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