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Spaghetti salad with pesto and mozzarella

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Ingredients for 6 servings:

  • 500g spaghetti
  • 6 cloves garlic
  • 15 tbsp olive oil
  • 1 jar tomato(s), dried
  • 250 g cherry tomatoes
  • 3 packs of mozzarella
  • 1 jar black olives
  • 1 pack of pine nuts
  • 10 tbsp balsamic vinegar
  • 1 jar red pesto
  • salt and pepper
  • e.g. Parmesan, freshly grated
  • 1 bunch of basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the spaghetti in salted water for about 10-12 minutes. Crush the garlic cloves, heat the olive oil, and pour it over the drained spaghetti, then mix to combine. Allow everything to cool completely. Chop the sun-dried tomatoes, cherry tomatoes, mozzarella, and olives. Roast the pine nuts in a dry pan. Mix everything with the spaghetti and season with pesto, vinegar, salt, and pepper. Top with grated Parmesan cheese. Finally, add the sliced ​​basil. I always make the salad the day before, which makes it taste even better. Then I add the basil just before serving. The salad tastes great as a side dish with many things, but it can also be eaten as a main course.

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Written by John Myers

Professional Chef with 29 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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