in Italy

Tomato salad

updated

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Ingredients for 1 servings:

  • 350 g mini penne
  • 200 g pesto, red
  • 1 handful of olives, black
  • 30 ml olive oil
  • 1 handful of tomatoes, dried in oil
  • 2 tbsp capers
  • 100 g arugula
  • 1 handful of walnuts

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

light pasta salad with dried tomatoes

Cook the pasta in salted water according to the package instructions and rinse with cold water. Mix the pesto with the olive oil and stir into the pasta. Pit and halve the olives, add them to the pasta along with the capers and sun-dried tomato strips, and mix well. The salad can now be refrigerated until the next day or prepared later. Just before serving, stir the arugula and walnuts into the salad. This salad is perfect with grilled food or for a buffet.

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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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