Italian pasta salad

Ingredients for 2 servings:

• 125g mozzarella
• 60 g dried tomatoes in oil
• 180 g artichoke hearts, pickled
• 150 g cherry tomatoes
• 60 g olives, green and black, pitted
• 1 tsp capers, pickled
• 40 g cooked ham
• 1 tsp olive oil
• e.g. basil
• n. B. Pizza seasoning
• salt and pepper
• e.g. Parmesan, grated
• 200 g pasta (farfalle or penne), preferably colored

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

lukewarm

Dice the mozzarella, slice the sun-dried tomatoes and ham, quarter the cherry tomatoes, eighth the artichoke hearts, and halve the olives. Combine everything in a bowl with the capers and olive oil, season with spices, and mix well. Let stand for a few hours (if you don’t have time, you can do without). Cook the pasta in salted water until al dente and stir it into the other ingredients while still hot (the mozzarella should melt slightly). Serve sprinkled with freshly grated Parmesan and a few basil leaves.