Pasta Tomato Salad

Ingredients

• 350 g horned pasta
• Salt
• 4 tomatoes
• 1 tbsp capers
• 50 g green olives (pitted)
• 4 Spring Onions
• 3 stalks chervil
• 2 tbsp lemon juice
• 2 tbsp white balsamic vinegar
• Sea salt
• pepper (ground)
• a pinch sugar
• 4 tbsp olive oil

Instructions

1. 1.

   Cook the pasta in salted water until al dente.

2. 2.

   Wash, quarter, and dice the tomatoes; remove seeds. Drain and chop the capers and olives. Slice the spring onions into thin rings. Rinse the chervil, dry, and roughly chop.

3. 3.

   Whisk together lemon juice, balsamic vinegar, salt, pepper, sugar, and olive oil. Combine the chervil, spring onions, capers, olives, and tomatoes with the dressing; season to taste. Briefly rinse the pasta, drain well, and fold into the salad.

4. 4.

   Store in small jars for a picnic in the refrigerator as desired.