Mediterranean pasta salad

Ingredients for 6 servings:

• 75 g pine nuts
• 50 g tomatoes, dried
• 500g farfalle
• salt water
• 120 ml olive oil
• 300 g sugar snap peas
• 300 g cherry tomatoes
• 300 g sheep’s cheese
• 2 bags of mozzarella (mini)
• 2 bunches of basil
• 1 bunch arugula
• 2 limes (organic)
• 1 red chili pepper(s)
• 150 ml water (pasta cooking water)
• Salt
• Sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Fresh pasta salad (farfalle) with feta cheese, mozzarella, dried tomatoes, snow peas and cherry tomatoes

Cook the farfalle in salted water, drain, and drizzle with a little oil to prevent sticking. Set aside 150 ml of the pasta water. Toast the pine nuts in a pan. Cut the snow peas into strips, boil them in water for 1-2 minutes, and then refresh them with iced water. Boil the sun-dried tomatoes in water according to the package instructions, then chop them. Halve the cherry tomatoes, dice the feta cheese, and drain the mini mozzarellas. Pick the leaves off the basil and juice the organic limes. Deseed and chop the chili pepper. Finely chop the arugula. Then, combine the farfalle, sun-dried and fresh tomatoes, pine nuts, snow peas, feta cheese, mozzarella, and arugula in a bowl. For the vinaigrette, puree the lime juice with 150 ml of the pasta water, the chili, basil, 100 ml of oil, salt, and sugar. Pour over the salad and let it sit for at least 1 hour.