John Myers
Ingredients for 6 servings:
- 5 tbsp vinegar (white wine vinegar)
- 2 tbsp vinegar (basil vinegar or balsamic vinegar)
- 1 tsp salt
- 2 tsp sugar
- 150 ml olive oil
- 5 tbsp water
- 1 tsp pepper
- 250g farfalle
- Water (salt water)
- 250 g mushrooms
- 250 g cocktail tomatoes
- 250g mozzarella
- 1 pack of arugula
- 200 g pine nuts
- 1 handful of basil
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Cook the pasta in salted water as usual. Combine the white wine vinegar, basil vinegar, basil leaves, salt, sugar, olive oil, water, and pepper in a large bowl and mix. Drain the pasta and add it to the salad. Let it stand for 1-2 hours. Shortly before serving, chop the mushrooms, cherry tomatoes, and mozzarella and add it to the pasta. Wash and drain the arugula, and toss it with the salad. Toast the pine nuts (without oil) in a pan and stir into the salad.
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