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