Pasta Salad with Ham, Olives, Mozzarella, Capers and Tomatoes

Ingredients

• 300 g farfalle
• 0.5 bunch Basil
• 1 stalk rosemary
• 150 g Parma ham (San Daniele, thinly sliced)
• 3 tomatoes (meaty)
• 1 baby red pepper
• 100 g black olives
• 1 garlic clove (finely chopped)
• 2 tbsp capers
• 1 ball mozzarella
• 2 tbsp mustard (medium hot)
• 50 ml white balsamic vinegar
• 3 tbsp oil
• 50 ml Vegetable broth
• Salt
• Pepper

Instructions

1. 1.

   Cook the pasta according to package instructions until al dente, drain and rinse with ice water. Wash the tomatoes, halve, core and dice. Cut the baby pepper in half, remove seeds and membranes, then dice. Rinse herbs, shake dry, pluck basil leaves, finely chop rosemary needles. Drain olives and mix them with tomatoes, pepper cubes and garlic into the pasta.

2. 2.

   Drain the mozzarella and cube it.

3. 3.

   Combine all ingredients for the dressing, add herbs and mozzarella to the salad, toss, season, and let rest at least 30 minutes before serving.