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🍝 Italian pasta salad with sun-dried tomatoes and sheep's cheese

510 kcal · 30 min · 4 servings

Ingredients

• 500 g pasta
• 1 jar olives, black (pitted, without herbs)
• 1 jar tomato(s), dried in oil
• 4 tbsp oil (from the tomatoes)
• 4 tbsp tomato paste
• 4 clove(s) garlic (pressed)
• 1 pack feta cheese
• salt and pepper
• cayenne pepper
• 1 bunch arugula
• 1 pack pine nuts

Instructions

1. 1. Cook the pasta in salted water according to the package instructions and drain it. Crumble the sheep's cheese into small pieces using your hands. Drain the sun-dried tomatoes and catch 4 tablespoons of the oil in the process. Chop the tomatoes and olives into small pieces if you like, but this is not strictly necessary.
2. 2. Mix all ingredients, from the oil to the sheep's cheese, with the still warm pasta. Finally, season the salad to taste with salt, pepper, and cayenne pepper.
3. 3. Fold in the arugula and the pine nuts, which you have toasted briefly in a pan, only at the very end, just before serving the salad.
4. 4. The salad tastes best if it has marinated overnight.

Nutrition per serving

• kcal: 510
• Protein: 17 g · Fett/Fat: 23 g · Carbs: 60 g