in Italy

Pasta salad with dried tomatoes, pine nuts, feta cheese and basil

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Ingredients for 5 servings:

  • 500 g farfalle (butterfly pasta)
  • 200 g tomatoes, dried in oil
  • 200 g sheep’s cheese
  • 2 garlic cloves
  • 100 g pine nuts
  • 30 basil leaves
  • 50 ml olive oil
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

without mayonnaise – quick to make and super tasty

Cook the pasta according to the package instructions until al dente. In the meantime, finely chop the tomatoes and dice the feta cheese. Peel the garlic, press it through, or finely chop it. Gently toast the pine nuts in a pan without fat (careful—they’ll turn black quickly!). Tear or chop the basil leaves. Drain the cooked pasta and add everything to a bowl. Drizzle with olive oil (this is an estimate) and season with salt and pepper. Tip: We always eat the first portion while it’s still warm.

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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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