Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 200 g pasta (Spirelli)
- 50 g pine nuts
- 100 g rocket
- 400 g tomato (s) (cocktail tomatoes)
- 2 small cucumber (s) (mini cucumbers), alternatively 1 small cucumber
- 3 bell peppers (pointed peppers), red, alternatively 2 small normal peppers
- 2 scoops mozzarella
- 5 tablespoon balsamic vinegar
- 3 tablespoon olive oil
- 1 clove garlic
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water until al dente.
- In the meantime, roast the pine nuts in a pan without fat. Wash the rocket and roughly cut. Chop cherry tomatoes, peppers, cucumber and mozzarella and place in a bowl. Mix everything together. Chop up the garlic clove and add. Mix with vinegar and oil as well as salt and pepper.
- Rinse the pasta after the cooking time and mix in when it has cooled. Season again vigorously with salt, pepper and balsamic vinegar.
- Sprinkle the pine nuts over the plates before serving or simply sprinkle them on the salad at a party.
- Tip: The salad also tastes great if you roughly chop a few more leaves of basil and mix in.
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