My Italian-style Pasta Salad

5 from 8 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 288 kcal


for the salad:

  • 350 up to 400 g Farfale (butterfly noodles)
  • 6 Piece Dried tomatoes in oil
  • 200 g Cherry tomatoes
  • 1 Piece Mozzarella or 20 mini mozzarella
  • 2 Hands full Arugula
  • 2 tbsp Pine nuts

for the dressing:

  • 150 g Sieved tomatoes
  • 4 tbsp Balsamic or balsamic crema
  • 4 tbsp Olive oil
  • 1 tsp Sugar
  • Salt and pepper to taste


  • Cook the pasta according to the instructions on the packet.
  • In the meantime, prepare the dressing. - Mix the tomato, balsamic vinegar, olive oil, salt, pepper and sugar together well. - Drain the sun-dried tomatoes a little and cut into fine strips. Pour into the dressing.
  • Rinse the pasta and add to the marinade. Let something go.
  • In the meantime, wash the cherry tomatoes and cut in half - cut or pluck the mozzarella into small pieces. If minis are used, cut in half - Wash and clean the rocket and remove the long stalks. If necessary cut into pieces - Roast the pine nuts in a pan without fat.
  • Just before serving, add the tomatoes, mozzarella and rocket to the pasta. Season again heartily. Serve sprinkled with pine nuts.
  • Note about the ingredients: I only made the recipe for 2 people today.


Serving: 100gCalories: 288kcalCarbohydrates: 3.7gProtein: 12gFat: 25.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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