Italian-style pasta salad

Nutrition per serving

• Step 1/3

  
  • 25 g pine nuts
  • 250 g penne
  • salt
  • frying pan
  • pot

  Toast pine nuts in a frying pan and set aside. Cook penne according to package instructions and set aside to cool down for approx. 1 hr.

• Step 2/3

  • 100 g cherry tomatoes
  • 50 g arugula
  • 62½ g mozzarella cheese
  • cutting board
  • knife

  Halve or quarter the cherry tomatoes. To prepare the arugula, cut off and discard any long stems. Finely dice the mozzarella cheese.

• Step 3/3

  
  • 65 g red pesto
  • salad servers
  • bowl

  Combine all ingredients and serve immediately. If you want to prepare the pasta salad ahead but serve it later, add three quarters of the pesto and only add the rest and the arugula just before serving.