Pasta salad with olives and sun-dried tomato

Name: Pasta salad with olives and sun-dried tomato
Prep time: 15 min
Total time: 15 min
Yield: 4 people
Ingredients: 400 g penne or fusilli; 100 g black olives; 4 tbsp capers; 100 g sun-dried tomatoes; 1 red pepper; 6 tbsp olive oil; 4 tbsp balsamic vinegar; 20 g fresh basil; to taste salt and pepper

The Mediterranean version, cold and portable

Active: 15 min 660 kcal per person 15 g protein per person Pasta

Shopping list for this recipe

Protein source: pasta · Carb source: pasta

meal prep season: summer

Ingredients for 4 people

400 g penne or fusilli, cooked and cooled
100 g black olives, pitted
10 tbsp capers, drained
100 g sun-dried tomatoes, in strips
1 red pepper, diced
10 tbsp olive oil
10 tbsp balsamic vinegar
20 g fresh basil
to taste salt and pepper

Method

Cook the pasta al dente and let it cool.
Mix the pasta with the olives, capers, sun-dried tomato and pepper.
Make a dressing of olive oil, balsamic vinegar, salt and pepper.
Mix everything together and garnish with basil.

Tip

The flavours keep developing, so this salad tastes even better the next day. Stir a can of white beans or 200 g of chickpeas through the salad to lift the protein from 15 g to well over 20 g per person.

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Basic recipes used here

Basic vinaigrette

Keeps for 2 days in the fridge

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pasta en granen

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This recipe appears in: Basic monthly menu, 28 days