Pasta salad with green pesto

Ingredients for 12 servings:

• 1 kg pasta (spirelli)
• 8 large tomatoes
• 2 jars of pesto, green
• 2 balls of mozzarella
• 2 tbsp vinegar
• 3 tbsp oil
• 2 pinches of pepper
• 4 pinches of salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

This pasta salad is ideal for preparing by mixing the cooked pasta with the pesto the day before and chilling. The next day, chop the remaining ingredients, add them, and mix them together. Stir again just before serving. Detailed instructions: Cook the pasta according to the package instructions until al dente, drain, and set aside. Wash and slice the tomatoes. Cut the mozzarella into strips. In a large bowl, mix the contents of 2 jars of pesto with the vinegar, oil, salt, and pepper (season to taste, but it’s usually perfect as is). Add the drained pasta to the bowl and toss it with the pesto sauce first. Then add the mozzarella and stir. Finally, add the tomatoes. Stir the salad again and serve.