Summary

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

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Instructions

1. 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.
2. 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.
3. Roast the pine nuts (without oil) in a pan and stir into the salad.