Whenever I’m invited to a BBQ I bring this pasta salad over and it’s always one of the first things gone on the buffet. I could never take credit for this since you can’t possibly do wrong with these delicious ingredients. But I believe what makes this one stand out is the dressing which is sweet and sour and goes so well with the other ingredients...
Ingredients (serves 4):
250 gr pasta (I always use Orecchiette for this salad)
200 gr Mozzarrella
150 gr dried tomatoes
150 gr rocket
50 gr pine nuts
250 gr pasta (I always use Orecchiette for this salad)
200 gr Mozzarrella
150 gr dried tomatoes
150 gr rocket
50 gr pine nuts
Dressing:
5 tbsp olive oil
3 tbsp balsamic vinegar
1 tsp basil pesto
1 tsp french mustard
1 tsp honey
1 clove garlic, peeled and crushed
salt and pepper, to taste
freshly grated Parmesan
5 tbsp olive oil
3 tbsp balsamic vinegar
1 tsp basil pesto
1 tsp french mustard
1 tsp honey
1 clove garlic, peeled and crushed
salt and pepper, to taste
freshly grated Parmesan
How to:
Cook pasta al dente as label directs. Meanwhile lightly roast the pine nuts in a saucepan and wash the rocket. Dice the Mozzarrella and dried tomatoes. Mix everything in a large bowl. For the dressing whisk the olive oil, balsamic vinegar, pesto, mustard and honey and season with salt and pepper. Before serving, add some freshly grated Parmesan on top.
Cook pasta al dente as label directs. Meanwhile lightly roast the pine nuts in a saucepan and wash the rocket. Dice the Mozzarrella and dried tomatoes. Mix everything in a large bowl. For the dressing whisk the olive oil, balsamic vinegar, pesto, mustard and honey and season with salt and pepper. Before serving, add some freshly grated Parmesan on top.
Enjoy!
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