Simple Italian Pasta Salad
Who does not know: the pasta salad trauma caused by children's birthdays, parties and days of open door, in which transparent bowls of soft-boiled in mayonnaise are drowned and peppered with corn, meat sausage pieces and eggs in row and limb on the oilcloth-covered beer sets in the Sun Hinsalmonellten.
Maybe that's one reason why I haven't had pasta salad so far on my Favorites list, which concerns salads (except for my aunt's fine noodle salad, one more time) and I actually haven't prepared a single one myself. It's a thing, isn't it?
But then! Oh my god! Holy Jesus! Hurrah! Then came the pasta salad, which changed everything and – I know this now – will come into the hall of the most glorious noodle salads for me. And the best part: I didn't have to do it myself, because this time I was cooking – with a lot of Amore amore and that's why he tasted extra good.
Here comes the recipe, sufficient for 4 people as a main dish, as a side dish for grilling, the quantity for 8 people is likely to suffice:
250 g Farfalle (or whatever variety you prefer)
125 g mini Mozzarella Balls
2 tbsp olive oil
Freshly ground black pepper
50 g pine nuts
125 g arugula
150 g dried tomatoes in oil
120 g Parma
1 tsp small capers (who likes more, who is capers-phobics, simply omit)
Recipe for dressing:
70 ml olive oil
3 tbsp balsamic vinegar
1 clove of garlic, finely chopped
2 tsp pesto (homemade or out of glass)
2 tsp mustard
1 tablespoon honey
Salt and pepper
About 100 g Parmesan cheese, planed or cut into thin slices
Pasta in salt water bite boil, pour off and quench with cold water. Then drain well and allow to cool completely. Halve the mini mozzarella balls and marinate with 2 tablespoons of olive oil and freshly ground black pepper until further use in a small bowl. Lightly brown the pine nuts at medium heat in a coated pan without fat (Attenzione, Cari Amici, for those who also like to chat while cooking and by the way sparkling/crying/beer gurgling: As soon as the pine nuts get a bit of colour, it goes hyper and they become black – so do not leave your eyes too long!). Wash arugula and drain or dry. Cut the dried tomatoes into fine strips. Cut the Parma in about 1 ½ cm wide strip. Put all ingredients in a large bowl and mix carefully.
For the dressing olive oil, balsamic vinegar, garlic, pesto, mustard, honey with some salt and freshly ground pepper mix well. Add the dressing over the salad, mix again (season with salt and pepper if necessary) and serve with Parmesan.