Pasta salad with pesto alla Genovese

Ingredients for 5 servings:

• 500 g pasta
• 1 jar Pesto alla Genvose (approx. 200 g content) – or homemade pesto
• 200 g feta cheese
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 jar Pepper, pickled
• 300 g cherry tomatoes
• 10 basil leaves
• salt and pepper
• Spice(s) to taste

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

light pasta salad – without mayonnaise

Cook the pasta in salted water as usual until al dente, then drain well. Drain well. In a small bowl, combine the pesto with olive oil and vinegar, and season generously with salt and pepper. Wash and drain the tomatoes. Do not chop them, this will keep them crisp and fresh. Drain the peppers, remove the stems and seeds if necessary, and slice the peppers into rings. Drain the feta and dice them. Combine everything with the pasta in a large bowl and refrigerate. Before serving, stir the washed and finely torn basil leaves into the salad.