For the Italian Pasta Salad, cook the pasta al dente and strain.
Pluck basil leaves from stems and set half aside.
Blend the rest with coarsely chopped almonds, garlic cloves, curd and cream cheese with a hand blender to a creamy puree, gradually adding the oil. Season to taste with vinegar, pepper and salt.
Now mix the lukewarm pasta with the sauce and let the Italian pasta salad infuse for at least 1/2 hour.
Preparation Tip:
Use high-quality olive oil for the Italian pasta salad for a particularly fine taste!
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