Mediterranean Shell Pasta Salad

Ingredients

• 300 g shell pasta
• Salt
• 4 tbsp olive oil
• 2 red bell peppers
• 1 Garlic clove
• 40 g sun-dried tomatoes (in oil)
• 50 g black olives (pitted)
• 150 g cherry tomatoes
• 1 handful mixed herbs (e.g., parsley, thyme, basil)
• 4 tbsp white balsamic vinegar
• a pinch sugar
• Pepper
• 2 tbsp toasted pine nuts

Instructions

1. 1.

   Cook the pasta in salted water until al dente. Drain and rinse with cold water, then toss with 1 tbsp oil in a bowl.

2. 2.

   Wash, halve, deseed, and chop the bell peppers. Peel and finely mince the garlic. Drain and chop the sun-dried tomatoes. Drain and slice the olives into rings. Quarter the cherry tomatoes. Rinse the herbs, shake dry, pluck, and finely chop.

3. 3.

   Whisk the balsamic vinegar with the remaining oil and sugar; season with salt and pepper.

4. 4.

   Combine all prepared salad ingredients in the bowl, add the pine nuts, mix well, fill glasses as desired, and refrigerate for at least 20 minutes before serving.