Summary
Ingredients
Spaghetti Salad with Pesto and Mozzarella
Instructions
- Cook the spaghetti in salted water for approx. 10-12 minutes.
- Crush the garlic cloves, heat the olive oil and pour over the drained spaghetti and mix. Let everything cool down very well.
- Chop the dried tomatoes, cherry tomatoes, mozzarella and olives. Roast the pine nuts in the pan without adding any fat.
- Mix everything into the spaghetti and season with pesto, vinegar, salt and pepper. Refine with grated parmesan. Finally add the basil cut into strips.
- I always make the salad the day in advance, then it tastes even better. Then add the basil just before consumption.
- The salad tastes good as a side dish, but can also be eaten as a main course.