Spaghetti pesto salad

Ingredients for 4 servings:

• 500g spaghetti
• 500 g cocktail tomatoes
• 1 bunch of fresh basil or a pack of frozen basil, e.g. from Iglo
• 3 garlic cloves
• 200 g Parmesan, freshly grated
• 150 ml olive oil, good
• 4 tbsp balsamic vinegar, lighter
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes

also tasty lukewarm

Cook the spaghetti according to the package instructions until al dente and drain. Wash the cherry tomatoes, pat dry, halve, and set aside. Pick the basil leaves, wash, pat dry, and finely slice them, then set aside. Peel the garlic cloves, press them through a garlic press, and set aside. Layer the still-warm spaghetti, cherry tomatoes, basil, garlic, and Parmesan in at least three layers in a bowl. Season each layer with salt and pepper. Finally, drizzle the oil over the salad, cover, and let cool. Before serving, add the balsamic vinegar and toss to combine. Season the salad again briefly and enjoy. The salad also tastes great as a side dish to grilled food without vinegar.