Pasta salad with sun-dried tomatoes and goat cheese
Deel
Recipe for pasta salad with goat cheese or feta
Preparation: 20 min. Cooking: 5 min
Ingredients:
- 1 box rosemary-lemon pasta 320g
- 10 pieces sun-dried tomatoes in oil.
- 2 "crottins de chèvre" goat cheese or 1 pack of feta cheese
- 80 g pitted black olives, sliced
- 10 basil leaves
- 3 tbsp. tablespoon olive oil, e.g. Extra Virgin Olive Oil
- 1 tbsp. tablespoon balsamic vinegar,
- salt,
- Espelette pepper
Preparation:
Cook the pasta for 5 to 6 minutes in a pot of boiling salted water, as indicated on the package. Drain and set aside. Tip: add a few drops of olive oil or sun-dried tomato oil to prevent the pasta from sticking.
Cut the sun-dried tomatoes into pieces. Cut the goat cheese into small cubes. Pit the olives and chop them coarsely. Whisk the oil in a bowl with the vinegar, salt, and Espelette pepper. Add the chopped basil and mix.
Add the pasta and stir.
Finally, add the goat cheese or feta and stir gently.
Let the salad cool in the refrigerator for 1 hour. It's ready!