The best Italian pasta salad

Ingredients for 2 servings:

• 250 g pasta (e.g. Girandole)
• 100 g black olives without stones
• 1 small zucchini
• 200 g cherry tomatoes
• 8 tomatoes, dried, preserved in oil
• 100 g arugula
• 1 ball of mozzarella
• 1 piece(s) Parmesan
• Cream of balsamic vinegar
• olive oil
• salt and pepper
• 1 garlic clove(s)
• 4 slice(s) Parma ham, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

first-class and sophisticated

Wash the arugula and trim off the thick ends, then spin dry. Halve the olives and cut the sun-dried tomatoes into small pieces. Halve or quarter the tomatoes. Dice the mozzarella. Dice the zucchini, peel the garlic, and slice it very thinly (chop it, too). Sauté both together in a little olive oil in a nonstick pan until slightly toasted. Meanwhile, cook the pasta “al dente” in salted water according to the package instructions. Drain, refresh briefly, drain well, and then combine with all the prepared ingredients in a large bowl. Add the olive oil and balsamic vinegar until all the pasta has been coated, then mix well again. Season to taste with salt and pepper. Serve the pasta salad on plates and sprinkle with freshly shaved Parmesan cheese. Top with Parma ham, if desired.