Red pasta salad

Ingredients for 8 servings:

• 500g farfalle
• salt water
• 4 large firm tomatoes (preferably vine tomatoes)
• 250 g cocktail tomatoes
• 1 jar tomatoes, dried in oil
• 3 balls of mozzarella
• 3 packs of mozzarella (mini)
• 1 package of Italian herbs (frozen)
• 2 onions, red, diced
• 125 ml balsamic vinegar bianco
• 125 ml oil (garlic oil)
• 2 clove(s) garlic, chopped
• 1 tsp tomato ketchup
• 1 tube(s) Tomato paste
• basil
• oregano
• 1 shot of balsamic vinegar bianco

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

without mayonnaise

Cook the pasta in plenty of salted water until al dente, drain, and let cool. In a large bowl, combine the tomato paste, ketchup, vinegar, and oil. Add the herbs, diced onions, and minced garlic. Stir well. Dice the tomatoes, quarter the cherry tomatoes, and cut the sun-dried tomatoes into small pieces. Add to the dressing. Cut the mozzarella into pieces, drain the mozzarella slices well, and add them as well. Add the cold pasta, stir, drizzle with 3 tablespoons of the oil from the sun-dried tomatoes and the dash of vinegar, season with basil and oregano, and let stand for one hour. Then stir again.