This Summer Pasta Salad Mixes Fruit and Spice in a Way You’ve Never Tried

You will need:

250 g dried farfalle

100 g baby spinach

150 g fresh apricots

50 g toasted almond flakes

50 g raisins

100 g fresh grapes

sweet and spicy sauce

salt

pepper

olive oil

juice of one lemon

Preparation:

Cook the pasta according to the instructions on the package, drain, add a tablespoon of olive oil, mix and let it cool. Place the cooled pasta in a larger bowl. Add the spices and season everything with olive oil and the juice of one lemon. Peel the ripe and soft apricots and cut them into slightly thicker slices. Finally, combine the spinach, apricots, raisins, and grapes with the pasta. Mix, then add the sweet and spicy sauce and the toasted almond flakes. If you have any of this salad left, you can store it in the fridge and serve it the next day.