Mamma Mia Pasta Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g pasta, (e.. short maceroni or penne)
- 4 tablespoon olive oil
- 100 g tomato (s), dried, pickled in oil
- 4 tablespoon pine nuts
- 1 clove garlic
- 300 g cocktail tomatoes
- 150 g mozzarella, (mini balls)
- 15 basil leaves
- 3 tablespoon vinegar, mild white (e.g. balsamico bianco)
- 1 tablespoon water
- 1 pinch (s) sugar
- Salt, pepper, black, freshly ground
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet, drain, add 1 tablespoon of olive oil, put on the lid and shake vigorously briefly, then allow to cool.
- Briefly toast the pine nuts in a small pan without oil until they are golden brown (please stick with them, they burn very quickly). Drain the sun-dried tomatoes and cut into small pieces.
- Puree 2 tablespoons of the pine nuts with half of the dried tomatoes and garlic as finely as possible (e.g. with a hand blender) and mix with the pasta.
- Mix in the vinegar, remaining oil, water, salt, pepper, remaining sun-dried tomatoes and remaining pine nuts and let it steep a little.
- Wash the basil leaves, use the scissors to chop larger leaves a little. Wash the cherry tomatoes and cut into quarters, carefully mix with the mozzarella balls and half of the basil leaves into the pasta salad - serve sprinkled with the remaining basil leaves.
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