Summary

Ingredients

• 250 g pasta (e.. irandole)
• 100 g olives, black without stone
• 1 small zucchini
• 200 g cherry vine tomato (s)
• 8 tomato (s), dried, pickled in oil
• 100 g rocket
• 1 scoop mozzarella
• 1 piece (s) parmesan cheese
• Crema di balsamic vinegar
• olive oil
• salt and pepper
• 1 clove garlic
• 4 slices Parma ham, possibly

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Instructions

1. Wash the rocket and cut off the thick ends, spin dry. Halve the olives, cut the sun-dried tomatoes into small pieces. Halve or quarter the tomatoes. Cut the mozzarella into cubes.
2. Cut the zucchini into small cubes, peel off the garlic and cut into wafer-thin slices (chopping is also possible). Fry both together with a little olive oil in a non-stick pan so that some toasted aromas develop.
3. In the meantime, cook the pasta al dente in salted water according to the instructions on the packet, drain, quench briefly, drain very well and then mix with all the prepared ingredients in a large bowl.
4. Then add olive oil and crema di balsamic vinegar until all of the pasta has gotten something, mix well again. Season to taste with salt and pepper.
5. Arrange the pasta salad on plates and sprinkle with freshly grated parmesan. Place the Parma ham on top if you like.