Low-calorie spaghetti salad with whole-wheat pasta and pesto
Ingredients for 4 servings:
- 250 g wholemeal spaghetti
- 15 cherry or cherry tomatoes
- 160 g Mozzarella
- 30g raisins
- 30 g pine nuts
- 30 g olives (without stone)
- 1 red onion
- 2 – 3 tbsp light pesto
- 1.5 THE Balsamic
- 1.5 tbsp olive oil
- pepper and salt
- 2-3 stalks of basil
Cook whole-wheat spaghetti in plenty of salted water until al dente, drain and allow to cool. During this time, soak the raisins in a little lukewarm water. Roast the pine nuts in a dry pan until golden brown and allow to cool. Cut the onion into very fine slices or feel free to slice it. Chop olives without stone. Drain the soaked raisins. Lightly fry the cherry tomatoes in a pangrill all around. Mix all ingredients, season with pesto, olive oil, balsamic vinegar, salt and pepper. When serving, sprinkle basil over the top.
