Pasta-Zucchini salad with mortadella

Name: Pasta-Zucchini salad with mortadella
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Noodles (e.g. Farfalle); 7-10 Tbsp Salt; 2 TABLESPOONS Pesto (glass); 75 ml white balsamic vinegar; 7-10 Tbsp Pepper; 1-1 1/2 TSP. Sugar; 3 TABLESPOONS Olive oil; 250 g small egg tomatoes; 250 g Mozzarella cheese; 100 g Italian mortadella (about 10 slices); 6 Stem(s) Basil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Noodles (e.g. Farfalle)
7-10 Tbsp Salt
2 TABLESPOONS Pesto (glass)
75 ml white balsamic vinegar
7-10 Tbsp Pepper
1-1 1/2 TSP. Sugar
3 TABLESPOONS Olive oil
250 g small egg tomatoes
250 g Mozzarella cheese
100 g Italian mortadella (about 10 slices)
6 Stem(s) Basil

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Pour into a sieve, rinse and drain well. For the vinaigrette, mix pesto, vinegar, salt, pepper and sugar. Fold in the oil. Wash the tomatoes, drain and cut in half. Drain ##Mozzarella## and dice.
2
Cut bologna into wide strips. Wash basil, shake dry and pluck the leaves from the stems. Mix pasta, tomatoes, mozzarella, ##mortadella## and basil. Pour the vinaigrette over the pasta and mix well. Let the salad steep for about 30 minutes. Arrange in portioned bowls
3
Waiting time approx. 30 minutes