Pasta Salad with Cabanossi and Tomatoes

Ingredients

• 250 g colorful farfalle
• Salad salt
• 500 g beef tomato
• 0.5 bunch spring onions
• 150 g Cabanossi
• 100 g black olives
• 1 small red onion
• 4 tbsp red wine vinegar
• Pepper
• 1 Garlic clove
• 4 tbsp olive oil
• 0.5 bunch Basil

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente, drain well and transfer to a bowl. Boil tomatoes briefly, cool, peel, seed, and finely dice the flesh.

2. 2.

   Trim spring onions and slice into thin rings; add to the pasta with the diced tomatoes. Peel the cabanossi, slice it, and mix with olive oil before adding to the salad. Peel and finely chop the red onion. Mix red wine vinegar with salt and pepper well.