Italian Pasta Salad with Pine Nuts

1. Preparation

Gather all ingredients: pasta, cherry tomatoes, bell pepper, cucumber, red onion, pine nuts, fresh basil, olive oil, balsamic vinegar, salt, and pepper.

Wash and chop the cherry tomatoes in half.

Dice the bell pepper and cucumber into small pieces.

Finely chop the red onion.

Roughly chop the fresh basil.

Measure out the pine nuts.

2. Cooking Pasta

Bring a large pot of salted water to a boil.

Add 250g of pasta and cook according to package instructions until al dente, usually about 8-10 minutes.

Once cooked, drain the pasta and rinse under cold water to stop the cooking process and cool it down.

3. Toasting Pine Nuts

In a dry skillet over medium heat, add the pine nuts.

Toast for about 3-5 minutes, stirring frequently, until they are golden and fragrant. Be careful not to burn them.

Once toasted, remove from heat and set aside.

4. Mixing Ingredients

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, bell pepper, cucumber, red onion, and chopped basil.

Add the toasted pine nuts to the mixture.

5. Dressing the Salad

In a small bowl, whisk together 4 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper.

Pour the dressing over the salad and toss well to combine all ingredients evenly.

6. Serving

Taste the salad and adjust seasoning if necessary.

Refrigerate for at least 15 minutes to allow flavors to meld.

Serve chilled or at room temperature.