Summary

Ingredients

• 2 tablespoon pine nuts
• 250 g Farfalle
• 1 red pepper (s)
• 1 yellow pepper (s)
• 2 stalks celery
• 100 g cherry tomato (s)
• 100 g mushrooms, small
• 1 onion (s)
• some oil
• 300 g mozzarella, (beads)
• 75 g olives, reen without stone
• 0.5 ½ bunch basil

For the dressing:

• 6 tablespoon balsamic vinegar
• Sugar, to taste
• salt and pepper
• 1 clove garlic, crushed
• 10 tablespoon olive oil

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Instructions

1. Roast the pine nuts in a pan without fat until they are fragrant. Let cool down. Cut the onion into fine strips and halve the mushrooms. Heat some oil in a pan and briefly sauté the onion and mushrooms. Cut the bell pepper and celery into strips. Halve the cherry tomatoes. Slice olives. Mix all the ingredients for the dressing and briefly marinate the vegetables in it. Boil the pasta in salted water, drain, drain well and add to the vegetable mixture. Mix well and serve the salad lukewarm, sprinkled with basil and pine nuts.