Summary

Ingredients

• 500 g pasta (fusilli)
• 1 pot basil
• 2 cloves garlic)
• olive oil
• salt
• 200 g parmesan cheese
• 100 g pine nuts
• 200 g salami, Italian, in one piece
• 1 packet mozzarella (minis)
• 200 g cherry tomato (s)
• 100 g rocket

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Instructions

1. First cook the fusilli in plenty of salted water according to the instructions on the packet until al dente. Put aside. Then pluck all the leaves from the basil and chop them into small pieces. This works particularly well with a chopping knife.
2. Put the basil in a bowl. Squeeze the garlic. Chop half of the pine nuts and add. Grate half of the parmesan and mix in as well. Salt and pepper with it. Now stir everything together and add olive oil until it has a nice, not too dry consistency. Add the resulting basil pesto to the pasta. You can let this mixture go through for a while, that doesn`t do any harm, on the contrary.
3. Before serving, the cherry tomatoes and mozzarella balls have to be halved and the salami cut into cubes and mixed in. The remaining pine nuts are roasted in a pan without fat and also mixed with the salad. Now you should try again whether the salad is seasoned enough and not too dry. Otherwise add more salt and pepper and olive oil. If you don`t want the salad so fatty, you can also use the water from the mozzarella balls instead of oil.
4. The rocket is cleaned and cut into bite-sized pieces and mixed in. In the case of a buffet, it is better to put it next to it separately so that it stays fresh. Finally, the rest of the parmesan is grated on top. A vegetable peeler is very suitable for this. Warning: this salad is totally addicting!