Summary

Ingredients

• 500 g pasta or tortellini with a veetarian fillin
• 350 ml tomato sauce with basil
• 30 g pine nuts, toasted
• 12 cherry tomato (s), colorful
• 3 small bell peppers, red, yellow, green
• 10 tomato (s), dried in oil
• 15 olives
• 1 bowl artichoke hearts, pickled
• 0.5 ½ bunch basil
• 1 dash olive oil
• 1 dash balsamic vinegar, lighter
• 2 cloves garlic
• 1 teaspoon, heaped mustard, medium hot
• 1 cup mini mozzarella, approx. 50 g
• 1 handful parmesan, grated
• Salt and pepper, from the mill
• 1 tablespoon herbs, Italian, dried
• sugar
• 0.5 ½ pack rocket, approx. 50 g
• Hot peppers or chilli flakes, optional

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Instructions

1. Prepare the pasta or tortellini slightly firm to the bite according to the package insert, do not forget to add salt to the cooking water, it should be plenty. Drain after boiling, rinse with cold water and set aside.
2. Roast the pine nuts in a pan until golden brown without fat or oil. Also put aside.
3. Take a large bowl and put in the tomato sauce, mustard, balsamic vinegar, olive oil, finely chopped garlic, Italian herbs, the dried tomatoes cut into small cubes, halved olives, halved cherry tomatoes, peppers cut into small cubes, the pickled artichoke hearts, Basil leaves cut into fine strips and the mozzarella. If you like it a little hotter, you can add hot peppers and / or chilli flakes.
4. Now the cooked pasta or tortellini are added. Season to taste with salt, sugar and pepper. Sometimes the salad needs a little more water if there is not enough sauce, but the salad shouldn`t float. Add the rocket leaves before serving.
5. To serve on the plates with the lettuce on top, sprinkle the grated Parmesan and the roasted pine nuts.
6. The salad can be prepared a day in advance. Then it is pulled through nicely and tastes even better in our opinion. Then freshly add the rocket, the roasted pine nuts and the parmesan.