Tuscan Pasta Salad Alla Christina
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g riatoni, (absolutely cooked firm to the bite and, exceptionally, chilled with cold)
- 500 g cherry tomato (s), halved or quartered, lihtly salted
- 500 g mozzarella, buffalo, rouhly diced
- 100 g cheese, rated Grana Padano
- 150 g basil, rouhly chopped leaves
- 100 g pine nuts, roasted olden brown without fat
- 100 ml olive oil, (extra virgin)
- 0.5 teaspoon ½ salt
- 1 pinch (s) black pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Cook the rigatoni in enough salted water until al dente and rinse with cold water. The noodles can initially have a harder core, because while the salad pulls, the noodles also become softer.
- Then fold in all the other ingredients and let it steep for about 1 hour.
- Stir again before serving, season again with salt and pepper if necessary - done.
- Is a great party dish that also tastes very good the next day!
- PS: Farfalle are also suitable instead of Rigatoni.
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