Mediterranean Farfalle Salad

Ingredients for 8 servings:

• 500g farfalle
• 4 tomatoes, Roma
• 2 balls of mozzarella
• 50 g tomatoes, dried or semi-dried, preserved in oil
• 6 tbsp extra virgin olive oil
• 2 tbsp Balsamic vinegar reduction
• Sea salt
• Black pepper, freshly ground
• 1 bunch basil, fresh

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

great party salad, quick and easy

Cook the farfalle in plenty of salted water until al dente, drain, and rinse with cold water. Drain well and place in a large bowl. Wash the Roma tomatoes, halve them, remove the green stems, cut the tomatoes into approximately 1 cm cubes, and arrange them over the farfalle. Drain the mozzarella, dice it, and add it to the pasta. Drain the sun-dried tomatoes a little, finely chop, and add to the other ingredients. In a smaller bowl, mix the olive oil and balsamic reduction well, season with plenty of sea salt and freshly ground black pepper, pour over the pasta mixture, and mix well. Pluck the basil leaves from the stems, cut them into fine strips (reserve a few leaves for garnish), and stir them in. Let the salad stand for at least 30 minutes, adjusting the seasoning if necessary before serving. An ideal salad for (barbecue) parties, Mediterranean evenings, or with roasted meat. The salad is easy to prepare and can be stored in the refrigerator for a few days, well covered. Just stir in the basil just before serving. For larger events, you can easily make four or five times the amount in a suitably large bowl.