Prep
10 min
Cook
20 min
Rest
6h
Total
6h30
Servings
8 serv.
For beautiful days, a cold pasta salad with ham, arugula, olives and mozzarella. The trick is to cook the pasta in the morning and let it cool completely. One hour before serving, add all the ingredients gradually so nothing gets crushed. Buffalo mozzarella holds better than regular, olives bring salt, and the sun-dried tomatoes save their oil for another dish.
Ingredients for 8 servings
- 21 oz (600 g) of farfalle or tortellini pasta
- 1/2 bag of arugula
- 8.75 oz (250 g) of buffalo mozzarella
- 5.25 oz (150 g) of sun-dried tomatoes
- 12 slices of Ganda ham
- 3.5 oz (100 g) of pitted black olives
- a little olive oil
- freshly ground pepper and salt
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