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350 g Makfa corrugated pasta swirls “Riflyonye”
200 g cherry tomatoes
60 g pitted olives
30 g caperberries
a generous handful of ruccola
50 g pine nuts
For the dressing:
1 clove of garlic
4 tbsp olive oil
2 tbsp dry red wine
1 tbsp honey
1 tsp mix of dried Italian herbs
time 10 minutes
Additional properties Vegetarian
1. Boil pasta in slightly salted water for 6 minutes according to the instructions on the packaging to al dente perfection. Cut cherry tomatoes into 2-4 parts.
2. For the dressing peel garlic, press it and mix with other ingredients.
3. Get pasta in a colander, then place it in the salad dish. Add tomatoes, olives, caperberries, and ruccola. Dress the salad and mix. Decorate with pine nuts when serving.
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