Insalatonde Pasta Salad

Recipe from Lily Moore

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Cooking time: 30 min

Servings 4

Featuring juicy cherry tomatoes, crispy aubergine, and tangy black olives, this dish is the epitome of a summer classic. A generous helping of crumbly feta cheese adds a creamy, salty contrast to the sweet, acidic tomatoes, while tender basil leaves provide a fresh, herby fragrance.

Aubergine

2 pcs.
Insalatonde pasta

5,3 oz.
Feta

2,5 oz.
Black olives

2,9 oz.
Tomato

2,5 oz.
Fresh basil

to taste
Pepper

to taste
Olive oil

to taste
Salt

to taste

Calories

633 kcal
Protein

11 g
Fat

46 g
Carbohydrates

58 g

Boil the insalatonde pasta according to the package instructions.
Wash and dry the vegetables and greens. Cut the tomatoes into quarters, and tear the basil into individual leaves.
Cut the aubergines into strips and fry in a non-stick pan with a small amount of vegetable oil for a few minutes until they are soft.
Drain the liquids from the black olives. You can add them whole to the salad, or you can cut them into rings. Cut the feta cheese into large cubes.
Drain the pasta, place it in a large bowl and season it with one tablespoon of olive oil. Then add all the other ingredients, salt and pepper to taste, add another tablespoon of olive oil and mix well.

This recipe is a base that you can build upon. Feel free to add other ingredients such as grilled chicken, roasted red peppers, or a splash of balsamic vinegar to make it your own.
Make sure to follow the instructions on the package and cook the pasta to al dente, or just slightly firm.