Summer pasta salad with tomatoes and pesto

Ingredients for 4 servings:

• 300 g pasta (wave ribbon pasta)
• ½ jar Pesto Rosso
• 150 g sour cream
• 1 tbsp olive oil
• Salt and pepper, from the mill
• 4 tomatoes
• 200 g sausage (mortadella), Italian, in thin slices
• 1 bell pepper(s), yellow
• 50 g arugula
• 150g mozzarella
• 4 tbsp pine nuts

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

great for grilling

Cook the pasta and rinse with cold water. Combine the pesto with the sour cream and olive oil, and season with salt and pepper to taste. Toss the pasta with half of the dressing. Cut the tomatoes into eighths and the mortadella slices into small pieces, approximately 2 x 4 cm. Cut the bell peppers into pieces, approximately 1 x 1 cm. Tear the arugula and mozzarella into bite-sized pieces. Combine all the salad ingredients. Mix in the remaining dressing thoroughly and let it simmer for approximately 30 minutes. Roast the pine nuts in a pan without any fat until golden brown. Sprinkle the pasta salad with pine nuts and serve.