Ingredients:

• 400 g Schnitzer Organic Fusilli
• 200 g red pesto (sun-dried tomatoes)
• 150 g feta cheese
• 150 g sun-dried tomatoes
• 150 g black olives
• 1 yellow bell pepper
• 50 g pine nuts
• 1 handful of arugula
• Salt, pepper, and dried basil

Preparation:

1. Cook the fusilli in salted water according to the package instructions, then toss with the red pesto.
2. Toast the pine nuts in a pan without oil until golden brown.
3. Dice the bell pepper, chop the sun-dried tomatoes, slice the olives, and dice the feta.
4. Add all ingredients along with the arugula to the pasta and mix well.
5. Season to taste with salt, pepper, and dried basil.