Summary

Ingredients

• 6 tablespoon balsamic vinegar
• 4 tablespoon calvados (alternatively apple juice)
• 3 tablespoon pesto Genovese
• 8 tablespoon olive oil
• 500 g pasta (Farfalle)
• 500 g cherry tomato (s), halved or quartered
• 500 g mozzarella, diced or torn into small pieces

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Instructions

1. The farfalle are cooked al dente, quenched and set aside to cool.
2. Prepare a sauce from the liquid ingredients and the pesto. Marinate the chopped mozzarella in it for 10 minutes. Then add the tomatoes and pasta.
3. The salad should then be able to steep for about 30 minutes before it is eaten.