Farfalle – tomatoes – mozzarella – salad

Ingredients for 4 servings:

• 250 g pasta (farfalle)
• 3 tbsp vinegar (herb or white wine vinegar)
• 2 tbsp balsamic vinegar
• 2 garlic cloves
• 1 tbsp sugar
• 6 tbsp olive oil
• 2 large spring onions
• 300 g cherry tomatoes
• 375 g mozzarella
• 1 bunch basil, large
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 25 minutes

should soak overnight

Mix the herb vinegar and balsamic vinegar. Finely chop the garlic. Add the salt and mash everything. Stir the pulp into the vinegar mixture. Dissolve the salt, pepper, and sugar in the mixture. Stir in the olive oil. Cook the pasta until tender, drain, and toss with the salad dressing while it’s still warm. Then chop the basil leaves as finely as possible and fold them into the pasta. Cover the bowl with cling film and let it marinate overnight. Just before serving, halve the cherry tomatoes and place them on top of the pasta. Sprinkle with salt to allow the tomatoes to marinate nicely. Finely slice the spring onions. Finely slice the mozzarella and, if desired, drizzle with balsamic vinegar and mix everything together. This salad is still delicious the next day; just add a little more salt if necessary.