Summary

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

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Instructions

1. 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.
2. Then fold in all the other ingredients and let it steep for about 1 hour.
3. Stir again before serving, season again with salt and pepper if necessary - done.
4. Is a great party dish that also tastes very good the next day!
5. PS: Farfalle are also suitable instead of Rigatoni.