Cook the noodles al dente and let cool. Meanwhile, read and wash the lamb`s lettuce. Quarter the tomatoes and cut the mozzarella into small cubes. Now put all the ingredients and the pesto in a bowl and stir well. If you like, you can also add more pesto, but then be careful not to get too salty. Now let the whole rest for 1-2 hours so that the pesto can soak through and then season again.
I usually prepare the salad in the afternoon, when there`s a barbecue in the evening, that`s when it tastes best!
It is very tasty if you add roasted pine nuts or cashew nuts before serving.
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