Pasta salad "Mamma Mia"

Ingredients for 4 servings:

• 200 g pasta (e.g. short macceroni or penne)
• 4 tbsp olive oil
• 100 g tomatoes, dried, preserved in oil
• 4 tbsp pine nuts
• 1 garlic clove(s)
• 300 g cocktail tomatoes
• 150 g mozzarella (mini balls)
• 15 basil leaves
• 3 tbsp vinegar, mild white (e.g. balsamic vinegar bianco)
• 1 tbsp water
• 1 pinch(s) of sugar
• Salt, pepper, black, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

tastes like vacation, even though you can’t get it there

Cook the pasta according to the package instructions, drain, add 1 tablespoon of olive oil, put the lid on the pot and shake briefly and vigorously, then let cool. Briefly toast the pine nuts in a small pan without oil until golden brown (please stay with them, as they burn very quickly). Drain the sun-dried tomatoes and chop them finely. Puree 2 tablespoons of the pine nuts with half of the sun-dried tomatoes and the garlic as finely as possible (e.g. using a hand blender) and mix with the pasta. Mix in the vinegar, remaining oil, water, salt, pepper, remaining sun-dried tomatoes and remaining pine nuts and let it marinate for a while. Wash the basil leaves, slightly chopping up any larger leaves with scissors. Wash the cherry tomatoes and cut them into quarters, carefully mix them into the pasta salad with the mozzarella balls and half of the basil leaves – serve sprinkled with the remaining basil leaves.