John Myers
Ingredients for 6 servings:
- 500 g pasta, short (e.g. penne, farfalle, baby pasta)
- Water (salt water)
- 200 g tomatoes, pickled in oil, drained
- 1 bunch arugula, possibly more
- 2 balls of mozzarella
- lots of olive oil
- some balsamic vinegar
- salt and pepper
- some olive oil, black, possibly
- possibly pepper(s), pickled
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Be careful, it’s addictive and is usually eaten before the buffet opens…
Cook the pasta in salted water until al dente and drain. Pat the tomatoes dry with kitchen paper (because the oil isn’t particularly good or tasty) and cut into pieces. Clean and wash the arugula, halving if necessary. Slice the mozzarella and cut out small circles with an apple corer (the kids will love to help with this, quickly popping the leftovers into their mouths or feeding them to the cats). You can, of course, also use mozzarella minis. Mix the pasta, tomatoes, mozzarella, and olives together. In a bowl, mix well with plenty of olive oil, a little balsamic vinegar, salt, and pepper. Pour over the salad and mix everything well. Stir in the arugula at the very last moment. If you’re taking the salad to a picnic or buffet, take the arugula separately and stir it in at the very last moment. Put it away immediately and don’t season it, and don’t let the kids do it either. Otherwise, you risk everything being eaten before the guests arrive or the meal has even started. Once I mixed pickled red peppers into this salad, which also tasted very delicious.
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