Summary

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

1. Cook the pasta in salted water until al dente.
2. 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.
3. Rinse the pasta after the cooking time and mix in when it has cooled. Season again vigorously with salt, pepper and balsamic vinegar.
4. Sprinkle the pine nuts over the plates before serving or simply sprinkle them on the salad at a party.
5. Tip: The salad also tastes great if you roughly chop a few more leaves of basil and mix in.