Summer Pasta Salad with Tomatoes and Pesto

Summary

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

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Instructions

1. 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.
2. 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.
3. Mix all salad ingredients together. Mix in the rest of the dressing well and let it steep for about 30 minutes.
4. Toast the pine nuts in the pan until golden brown without fat. Serve the pasta salad sprinkled with pine nuts.