Pasta Salad with Olives and Tomatoes

Ingredients

• 600 g Tortiglioni pasta
• Salt
• 4 tomatoes
• 50 g sun-dried pickled tomatoes
• 3 Garlic cloves
• 8 tbsp olive oil
• 6 tbsp white balsamic vinegar
• 1 tbsp chopped parsley
• black pepper (freshly ground)
• 150 g feta cheese
• 50 g pitted black olives
• 20 g capers

Instructions

1. 1.

   Cook the tortiglioni in plenty of boiling salted water for 20-25 minutes until al dente, then drain through a sieve, rinse under cold water and let cool briefly. Wash the tomatoes, quarter them, remove seeds and stems, and cut into 1 cm cubes. Drain the sun-dried tomatoes and slice into strips. Peel the garlic and finely dice it.

2. 2.

   For the dressing whisk together olive oil, balsamic vinegar, garlic and parsley, then season with salt and pepper. Cube the feta cheese and combine it with the pasta, tomatoes, olives, capers and dressing in a large bowl; mix well and serve.