Pasta Salad À La Marina, Levin and Lena

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

For the salad:

  • 250 g pasta
  • 200 g mozzarella
  • 150 g tomato (s), dried in oil
  • 250 g cherry tomato (s)
  • 100 g parmesan, rated
  • 100 g rocket

For the dressing:

  • 50 ml olive oil
  • 3 tablespoon balsamic vinegar
  • 1 clove (s) garlic, pressed
  • 2 teaspoons pesto
  • 1 teaspoon mustard
  • 1 teaspoon honey
Pasta Salad À La Marina, Levin and Lena
Pasta Salad À La Marina, Levin and Lena

Instructions

  1. Boil the pasta, drain, rinse and drain in a colander.
  2. Wash the rocket, spin dry and roughly chop. Wash and quarter the cherry tomatoes. Dice the sun-dried tomatoes and drained mozzarella.
  3. Mix the pasta, cherry tomatoes, sun-dried tomatoes, mozzarella and parmesan in a large bowl, season with salt and pepper.
  4. For the dressing, stir together the oil, vinegar, the pressed garlic clove, pesto, mustard and honey.
  5. Just before serving, add the dressing and rocket to the pasta salad and mix everything well.

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