- 2 cups whole-wheat macaroni
- 8 medium-sized ripe tomatoes
- 1 cup of black and green olives
- 1/2 cup of goat cheese
- olive oil
- pepper and salt to taste
Kitchen equipment needed
- Large pan
- Wooden spoon
- Cutting board & chef’s knife
- Large bowl
Preparing the salad — 10 minutes
BOIL the pasta al dente in about 10 minutes. Then drain the pasta in a colander and let the pasta cool of a bit. SLICE the black and green olives in halves, and the ripe tomatoes into quarters.
Putting the macaroni salad together — 5 minutes
TOSS the lukewarm pasta, halved olives and tomatoes together in a large bowl. CRUMBLE the goat cheese and give it all a good stir. Season with pepper, salt and drizzle some olive oil over it. If you cover the macaroni salad with some cling film, it can be stored for up to two days in the refrigerator.
There you have it, a very simple, but great pasta salad for your next barbecue. Enjoy your meal!