Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g noodles (wavy ribbon noodles)
- 0.5 ½ glass pesto rosso
- 150 g sour cream
- 1 tablespoon olive oil
- Salt and pepper, from the mill
- 4 tomato (s)
- 200 g sausae (mortadella), Italian, thinly sliced
- 1 bell pepper (s), yellow
- 50 g rocket
- 150 g mozzarella
- 4 tablespoon pine nuts
Print Recipe
Pin Recipe Instructions
- Cook the pasta and rinse with cold water. Mix the pesto with the sour cream and olive oil, season with salt and pepper if necessary.
- Mix the pasta with half of the dressing. Eight the tomatoes, cut the mortadella slices into small pieces approx. 2 x 4 cm. Cut the bell pepper into pieces approx. 1 x 1 cm. Pluck the rocket and mozzarella into bite-sized pieces.
- Mix all salad ingredients together. Mix in the rest of the dressing well and let it steep for about 30 minutes.
- Toast the pine nuts in the pan until golden brown without fat. Serve the pasta salad sprinkled with pine nuts.
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