John Myers
Pasta Salad with Tomato and Mozzarella
The perfect pasta salad with tomato and mozzarella recipe with a picture and simple step-by-step instructions.
- 500 g Cocktail tomatoes
- 200 g Mini buffalo mozzarella balls
- 200 g Noodles – Fussili
- 150 g Pesto Genovese
- 1 Toes Garlic
- Coarse salt, pepper
- 2 Stems Fresh rosemary
- 2 tbsp Olive oregano oil
- 1 tbsp Balsamic vinegar
- 1 tsp Brown sugar
- 80 g Pine nuts
- Wash the tomatoes and place in a baking dish. Preheat the oven to 170 ° C. Chop the garlic and rosemary, mix with the oil, balsamic vinegar, sugar and pepper, pour over the tomatoes and sprinkle with coarse salt. Grill the tomatoes in the oven until the skin cracks open and the tomatoes are soft.
- 2 Cook the pasta according to the instructions on the packet. Roast pine nuts in a pan without fat.
- Take the tomatoes out of the oven and let them cool down, remove the peel if necessary. Drain the pasta and place in a bowl. Add the entire contents of the baking dish to the pasta and mix. Add the pesto and mozzarella and mix again.
- Arrange on plates, sprinkle with pine nuts and serve while still lukewarm
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