Mortadella pasta salad with pesto vinaigrette

Name: Mortadella pasta salad with pesto vinaigrette
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g short noodles (e.g. Farfalle); 7-10 Tbsp salt and pepper; 5 TABLESPOONS Balsamic vinegar; 5 TABLESPOONS good olive oil; 5-6 Tsp Pesto (glass); 300 g cherry tomatoes; 250 g Mozzarella; 125 g ital. Mortadella in thin slices; 1 bunch/pot of basil

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g short noodles (e.g. Farfalle)
7-10 Tbsp salt and pepper
5 TABLESPOONS Balsamic vinegar
5 TABLESPOONS good olive oil
5-6 Tsp Pesto (glass)
300 g cherry tomatoes
250 g Mozzarella
125 g ital. Mortadella in thin slices
1 bunch/pot of basil

Directions

1
Cook the pasta in approx. 4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. For the vinaigrette, mix vinegar, salt and pepper. Fold in the oil. Stir in the pesto. Drain the pasta, rinse with cold water and drain.
2
Mix with the vinaigrette, then leave to cool.
3
Wash and halve the tomatoes. Cut mozzarella into cubes. Halve slices of mortadella and cut them crosswise into strips. Wash basil, shake dry and pluck the leaves.
4
Mix pasta, tomatoes, mozzarella, mortadella and basil. Leave to stand for about 30 minutes. Season pasta salad with salt and pepper.