Ingredients for 4 people
400 g fusilli
100 g dried tomatoes in oil
250 g pickled artichoke hearts
100 g black olives
2 balls of buffalo mozzarella
1 garlic clove
50 g pine nuts
2 tablespoons light balsamic vinegar
5 tablespoons olive oil
Salt
Freshly ground pepper, e.g. Dark Kampot Rouge
preparation
Cook the fusilli in boiling salted water al dente according to the instructions on the packet. Drain the dried tomatoes and artichoke hearts well. Cut the tomatoes into strips and the artichokes into quarters. Cut the olives into rings and the mozzarella into cubes. Peel the garlic and chop finely. Roast the pine nuts without fat until golden brown and then leave to cool.
For the dressing, mix the balsamic vinegar with olive oil, salt and freshly ground pepper, add the garlic. Mix all ingredients in a bowl. Let the antipasti pasta salad sit for one to two hours, then serve.