Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 5 tablespoon vinegar (white wine vinegar)
- 2 tablespoon vinegar (basil vinegar or balsamic vinegar)
- 1 teaspoon salt
- 2 teaspoons sugar
- 150 ml olive oil
- 5 tablespoon water
- 1 teaspoon pepper
- 250 g Farfalle
- Water (salt water)
- 250 g mushrooms
- 250 g cocktail tomatoes
- 250 g mozzarella
- 1 packet rocket
- 200 g pine nuts
- 1 handful basil
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water as usual. Put white wine vinegar, basil vinegar, basil leaves, salt, sugar, olive oil, water and pepper in a large bowl and mix together. Drain the pasta and add. Let it steep for 1 - 2 hours.
- Just before serving, cut the mushrooms, cocktail tomatoes and mozzarella into small pieces and add to the pasta. Wash the rocket, drain it and mix it with the salad.
- Roast the pine nuts (without oil) in a pan and stir into the salad.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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