Mediterranean Farfalle Salad

Ingredients

• 350 g whole‑wheat farfalle pasta
• 300 g sun‑dried tomatoes in oil (drained weight)
• 300 g feta cheese (in brine)
• 0.5 bunch Basil
• Pepper
• 0.5 tsp paprika powder
• 3 tbsp white balsamic vinegar

Instructions

1. 1.

   Cook the farfalle in plenty of salted water until al dente, drain, rinse with very cold water, then let cool completely.

2. 2.

   Slice the sun‑dried tomatoes into strips. Drain and cube the feta cheese. Mix the tomato strips and feta cubes into the cooled pasta.

3. 3.

   Wash the basil leaves, shake off excess moisture, and cut them into fine ribbons.

4. 4.

   Combine vinegar, pepper, and paprika powder in a small bowl; pour over the salad and toss well. Let rest for about 30 minutes to absorb flavors, taste, then fold in the basil ribbons and divide onto plates.