Pasta Salad with Beef, Olives, and Mozzarella

Ingredients

• 300 g Pipe Rigate
• Salz
• 120 g large mixed pitted olives
• 200 g Roastbeef (thinly sliced)
• 3 Stalks Parsley
• 1 Garlic clove
• 50 ml hot broth
• 2 tbsp oil
• 4 tbsp white wine vinegar
• Salz
• white pepper
• 250 g small mini mozzarella balls

Instructions

1. 1.

   Cook the pasta according to package instructions in plenty of salted water until al dente. Slice the olives into rounds. Cut the roastbeef into strips. Peel the garlic clove and mix it with the remaining dressing ingredients, then combine with the roastbeef and olives in a bowl.

2. 2.

   Wash and dry the parsley, then tear finely. Drain the pasta, rinse under cold water, let drain, and toss with the mozzarella balls and parsley. Season with salt and pepper and serve.