Pesto pasta salad with salami

Ingredients for 4 servings:

• 500 g pasta (fusilli)
• 1 pot of basil
• 2 garlic cloves
• olive oil
• Salt
• 200 g Parmesan
• 100 g pine nuts
• 200 g salami, Italian, in one piece
• 1 pack of mozzarella (mini)
• 200 g cherry tomatoes
• 100 g arugula

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

First, cook the fusilli in plenty of salted water until al dente, according to the package instructions. Set aside. Then pick all the basil leaves and chop them finely. This works particularly well with a mincing knife. Place the basil in a bowl. Crush the garlic. Finely chop half of the pine nuts and add them. Grate half of the Parmesan cheese and mix in as well. Add salt and pepper. Now mix everything together, adding olive oil until you reach a nice, not too dry consistency. Add the resulting basil pesto to the pasta. This mixture can be left to sit for a while; it won’t do any harm, in fact. Before serving, halve the cherry tomatoes and mozzarella balls, and dice the salami and mix them in. Toast the remaining pine nuts in a pan without any fat and also mix them into the salad. Now you should taste the salad again to make sure it is seasoned sufficiently and not too dry. If not, add more salt, pepper, and olive oil. If you prefer a less greasy salad, you can use the water from the mozzarella balls instead of oil. The arugula is cleaned, cut into bite-sized pieces, and mixed in. At a buffet, it’s best to place it separately to keep it fresh. Finally, grate the remaining Parmesan cheese over the salad. A vegetable peeler works well for this. Warning: This salad is absolutely addictive!