Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g Farfalle
- Salt water
- 1 jar black olives
- 1 glass tomato (s), dried in oil
- 2 scoops mozzarella
- 100 g cocktail tomatoes
- 100 g rocket
- 6 tablespoon oil from the sun-dried tomatoes
- 3 tablespoon balsamic vinegar
- 2 tablespoon tomato paste
- 2 tablespoon orange juice
- 1 clove garlic
- 3 teaspoons oregano
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the farfalle in salted water according to the instructions on the packet. In the meantime, cut the olives into slices, chop the sun-dried tomatoes and cut the mozzarella into smaller pieces. Quarter the cherry tomatoes and wash the rocket.
- Mix the dressing with the remaining ingredients. Drain the pasta and add to the dressing while it is still hot with the finely chopped ingredients. Season to taste with oregano, salt and pepper.
- I like to have a baguette with it, which I bake with garlic butter and mozzarella slices.
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