Ingredients

• 500 g fusilli (or other pasta)
• 8 tbsp olive oil
• 8 tbsp balsamic vinegar
• 400 g cherry tomatoes
• 1 jar of dried tomatoes (280 g drained weight)
• 1 jar of black olives without stone (135 g drained weight)
• 2 pk. Organic MozzaVella (250 g drained weight)
• 1 bunch flat-leaf parsley
• 50 g pine nuts
• 100 g rocket
• Salt and pepper

How it’s done

Bring enough water to boil in a pot, add the pasta and cook al dente according to the package instructions. Then drain and rinse under cold water. Put the pasta in a large bowl and mix well with the olive oil and balsamic vinegar.

Wash and quarter the cherry tomatoes. Drain the oil from the dried tomatoes and cut them into strips. Drain the olives and cut them into rings. Cut the MozzaVella balls first into slices and then into cubes. Wash the parsley, shake dry, pluck off the leaves and chop finely. Add all the chopped ingredients to the pasta in the bowl and fold in.

Roast the pine nuts in a small pan without oil until golden brown. Wash the rocket and shake dry. Finally, fold the pine nuts and rocket into the salad and season everything with salt and pepper.