Pasta salad with feta, olives and dried tomatoes

Ingredients for 6 servings:

• 1 package of pasta (e.g. fussili, farfalle, penne)
• 100 g tomato(s), dried, coarsely chopped
• 1 jar olives, black, pitted, sliced
• 1 pack of feta cheese, diced
• 1 bunch basil, roughly chopped
• 1 handful of pine nuts, roasted
• 100 ml olive oil
• possibly arugula

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

light, summery salad for grilling and buffets

Cook the pasta in salted water as usual until al dente. Drain and then rinse with cold water. Transfer to a large salad bowl. Process the sun-dried tomatoes, olives, feta cheese, and basil as directed above and add to the pasta. Drizzle with oil and season with salt and pepper. Toss the pasta salad and finally sprinkle with the toasted pine nuts. After about 1-2 hours, the salad will be cooked through. It tastes better if it hasn’t been refrigerated. As a variation, you can also mix a bunch of washed and torn arugula into the pasta salad.