Summary

Ingredients

• 1 kg pasta (Spirelli)
• 8 large tomato (s)
• 2 glasses pesto, green
• 2 scoops mozzarella
• 2 tablespoon vinegar
• 3 tablespoon oil
• 2 pinches pepper
• 4 pinches salt

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Instructions

1. This pasta salad can be ideally prepared by mixing the cooked pasta with the pesto the day before and chilling it. The next day, cut, add and mix the remaining ingredients. Stir again just before serving.
2. Precise instructions: Cook the pasta until al dente according to the package instructions, drain and set aside. Wash and slice the tomatoes. Cut the mozzarella into strips.
3. In a large bowl, mix the contents of 2 glasses of pesto with the vinegar, oil, and salt and pepper (season again if you like, but it`s always perfect that way). Put the drained pasta in the bowl and mix first with the pesto sauce. Then add the mozzarella and stir. Finally add the tomatoes. Stir the salad again and serve.