in Italy

Mediterranean pasta salad

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Ingredients for 5 servings:

  • 500 g pasta (to taste, e.g. rigatoni)
  • 1 tube(s) Tomato paste
  • 1 jar tomatoes, dried in oil
  • 250 g sheep’s cheese
  • 150 g pine nuts
  • olive oil
  • 1 pinch(s) of sugar
  • salt and pepper
  • 1 box of arugula
  • 1 jar olives, green
  • Balsamic vinegar
  • n. B. garlic

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

Chop the sun-dried tomatoes and mash them with a fork along with tomato paste, feta cheese, olive oil (or a little oil from the tomatoes), and sugar to make a pesto. Season with salt and pepper. Halve the olives and add them. Cook the pasta until al dente and let cool slightly. While still lukewarm, mix with the pesto and let it sit for a few hours. Before serving, lightly toast the pine nuts. Wash and tear the arugula, and mix both into the salad. Tip: If you like, you can also add garlic to the pesto.

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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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