Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Mix in the vinegar, remaining oil, water, salt, pepper, remaining sun-dried tomatoes and remaining pine nuts and let it steep a little.
5. 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.