Summary

Ingredients

• 250 g pasta, loops
• 200 g mozzarella
• 150 g tomato (s), dried, pickled in oil
• 150 g rocket
• 150 g Parma ham, optionally Serano ham
• 50 g pine nuts
• 1 large clove garlic
• 70 ml olive oil
• 3 tablespoon balsamic vinegar
• 1 teaspoon pesto
• 1 teaspoon mustard, medium hot
• some parmesan
• salt and pepper

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Instructions

1. Cook the pasta until al dente according to the instructions on the packet, allow to cool and place in a bowl.
2. Cut the mozzarella into cubes and cut the sun-dried tomatoes into small pieces. Wash the rocket, cut off the stalks and chop the rocket as desired. Cut the Parma ham into strips. Add everything to the pasta.
3. Briefly toast the pine nuts in a pan without oil, be careful, they should only be lightly browned! Then add the pine nuts to the bowl as well.
4. Squeeze the garlic clove into a small bowl. Add the olive oil, balsamic vinegar, pesto, mustard and the freshly grated parmesan. Mix everything well and season with salt and pepper.
5. Stir the dressing into the salad and mix everything well. Season again to taste before serving.