Pasta Salad with Apples and Tomatoes

Ingredients

• 300 g fusilli
• 150 g mixed salad (e.g., arugula, Lollo Binaco, Lollo Rosso, sorrel, etc.)
• 1 red-skinned apple (e.g., Boskop)
• 1 tart apple (e.g., Granny Smith)
• 1 tbsp Lemon Juice
• 100 g red cherry tomatoes
• 100 g yellow cherry tomatoes
• 2 tbsp dark balsamic vinegar
• 0.25 tsp medium-hot mustard
• Salt
• Pepper (freshly ground)
• 4 tbsp olive oil

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente, drain, rinse with cold water and let it dry well.

2. 2.

   Wash, trim, clean, pat dry and chop the salad greens into bite‑sized pieces.

3. 3.

   Wash the apples, quarter them, core and dice. Toss immediately with lemon juice. Wash the tomatoes and halve them.

4. 4.

   Whisk vinegar, mustard, salt and pepper together; drizzle in olive oil in a thin stream while whisking to emulsify. Combine pasta, salad, tomatoes, apples and dressing, then serve on plates.