Ingredients

  • 500g pasta
  • 400g Mozzarella
  • 300g cherry tomatoes
  • Dry tomatoes
  • Sliced dark olives
  • 300g of rocket
  • 300g Parm ham
  • 100g pine nuts
  • Parmesan cheese

Dressing ingredients

  • 140 ml olive oil
  • 6 balsamic vinegar tablespoon
  • Green pesto
  • Mustard
  • Salt
  • Pepper
  • Basil
  • Honey

Author of this recipe

MKrüger

MKrüger

Amateur cook

I love colours and everything that is colourful.... Read more
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Salad is suitable option for a good BBQ: try to mix tomato and basil

Preparation

  • Boil the pasta in some salty water for about 5 to 8 minutes. When it's ready, take it out of the water and let it cool down, adding some olive oil and toss through to avoid that the pasta sticking.
  • In the meantime chop the mozzarella, the dried tomatoes and the olives. Wash the fresh tomatoes and cut into halves. Wash and dry the rocket leaves.
  • Lightly roast the pine nuts in a hot pan without oil
  • Prepare the dressing by combining the olive oil, balsamic vinegar, mustard, honey, salt and pepper.
  • Toss everything together and serve the salad with some parma ham on the side.
  • Finish with some shaved Parmesan and fresh basil

Tips from the author

For vegetarians you can replace the ham with some hard boiled eggs or roasted vegetables.