Summary

Ingredients

• 250 g pasta, e.. small tube pasta or other
• 200 g mozzarella
• 150 g tomato (s), dried, in oil
• 150 g rocket
• 150 g Parma ham or cooked ham
• 50 g pine nuts
• 1 clove garlic
• salt and pepper
• 70 ml olive oil
• 3 tablespoon balsamic vinegar
• 1 teaspoon pesto, e.g. basil pesto
• 1 teaspoon mustard
• 1 teaspoon honey
• Parmesan, freshly grated

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Instructions

1. Cook the pasta in salted water until al dente, drain and rinse with cold water, drain well and allow to cool.
2. Lightly brown the pine nuts without fat and over medium heat in the pan. Wash the rocket, spin dry and chop. Drain and dice the sun-dried tomatoes and mozzarella. Cut the parma or cooked ham into tender strips. The ham can also be bought in one piece, then please dice. Put the ingredients in a large bowl, mix carefully, season with salt and pepper.
3. For the dressing, stir together the oil, vinegar, the pressed garlic clove, the pesto, the mustard and the honey. Pour the dressing over the salad just before serving. Stir everything well again and garnish with the freshly grated Parmesan (amount to taste).
4. This salad is a somewhat unusual summer salad, goes well with grilled food and was very tasty to my guests.