Lukewarm pasta salad with mozzarella

Ingredients for 4 servings:

• 2 tbsp pine nuts
• 250g farfalle
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 2 stalk(s) Celery
• 100 g cherry tomatoes
• 100 g mushrooms, small
• 1 onion(s)
• some oil
• 300 g mozzarella (balls)
• 75 g green olives without stones
• ½ bunch basil
• 6 tbsp balsamic vinegar
• Sugar, to taste
• salt and pepper
• 1 clove(s) garlic, crushed
• 10 tbsp olive oil

Instructions

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

Roast the pine nuts in a pan without fat until fragrant. Let cool. Finely slice the onion and halve the mushrooms. Heat a little oil in a pan and briefly sauté the onion and mushrooms. Slice the bell pepper and celery. Halve the cherry tomatoes. Slice the olives. Mix all the dressing ingredients and marinate the vegetables briefly. Cook the pasta in salted water, drain well, and add to the vegetable mixture. Mix well and serve the salad lukewarm, sprinkled with basil and pine nuts.