Summer pasta salad with cherry tomatoes, mozzarella and arugula

Ingredients for 2 servings:

• ½ pack of pasta
• 3 mozzarella
• 8 cherry tomatoes
• 1 handful of arugula leaves
• 15 tbsp olive oil
• 10 tbsp Balsamic vinegar, dark vinegar
• 4 tbsp green pesto
• 3 tbsp mustard
• 3 tbsp honey
• 1 tsp basil, dried or freshly chopped
• some pepper
• some salt
• some lemon juice

Instructions

Working time approx. 2 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 12 minutes

A self-created recipe for enjoying pasta cold in the summer.

Boil the pasta and let it cool. Cut the tomatoes and mozzarella into medium-sized pieces, approximately 1cm x 1cm. You can, of course, cut both ingredients larger or smaller, depending on your preference. Tear the arugula into small pieces. Then toss the pasta with the tomatoes and mozzarella. Mix the remaining ingredients into a marinade. Pour the marinade over the pasta. Stir everything thoroughly and let it sit for a few hours. Then stir in the arugula and serve.