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pasta salad

updated

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Ingredients for 4 servings:

  • 250 g pasta (spaghetti)
  • salt water
  • 1 bag of mozzarella (minis)
  • 20 cocktail tomatoes
  • some olives, black, quantity to taste
  • 1 bowl of arugula
  • 2 tbsp pine nuts, roasted for sprinkling
  • 3 pinches of mustard
  • 6 tbsp oil (tomato olive oil)
  • 3 tbsp balsamic vinegar (quince)
  • salt and pepper
  • some maple syrup
  • some basil, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

with tomato vinaigrette

Cook the spaghetti in salted water according to the package instructions. Drain, rinse, and let cool. Wash the arugula and cut into bite-sized pieces, then halve the tomatoes. Combine the spaghetti, mozzarella balls, tomatoes, olives, and arugula in a large bowl. Make a dressing with the remaining ingredients and drizzle over the salad. Sprinkle with the pine nuts. Ciabatta is delicious with this.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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