Vegetarian pasta salad with rocket

    43 min

    This is the salad I bring to barbecues and parties when I don't have time to come up with a new recipe. It is a crowd-pleaser with farfalle, rocket, cherry tomatoes, pine nuts, mozzarella cheese and a delicious balsamic-basil dressing.


    London, England, UK
    6 people made this

    Serves: 10 

    • 500g farfalle pasta
    • 6 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon honey
    • 1 tablespoon prepared mustard
    • 10 fresh basil leaves, coarsely chopped
    • salt and pepper, to taste
    • 2 handfuls rocket leaves, cut into bite-sized pieces
    • 20 cherry tomatoes, cut in half
    • 220g mozzarella cheese, diced
    • 50g roasted pine nuts

    Prep:15min  ›  Cook:13min  ›  Extra time:15min cooling  ›  Ready in:43min 

    1. Bring a large saucepan of salted water to the boil and cook the farfalle until al dente. Drain and let cool.
    2. Whisk together olive oil, balsamic vinegar, honey, mustard and basil in a small bowl. Add salt and pepper to taste.
    3. Combine cooled pasta, rocket, cherry tomatoes and mozzarella in a large salad bowl. Add basil dressing and toss until well combined.
    4. Just before serving sprinkle with pine nuts.

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