Tomato Pasta Salad

Ingredients

• 350 g spiral pasta
• 5 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 2 Spring Onions
• 3 Garlic cloves
• 1 tbsp chopped parsley
• 400 g ripe cherry tomatoes
• 8 sun‑dried tomatoes (in oil)
• 1 ball mozzarella
• lettuce leaves
• 1 tbsp mustard
• 4 tbsp white wine vinegar
• 4 tbsp heavy cream
• spring onion greens for garnish

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water until al dente, then drain, rinse with cold water and set aside.

2. 2.

   Wash and trim the spring onions; finely chop the white and light green parts, slice the dark green into strips, and reserve for garnish. Rinse the tomatoes, pat dry, and halve or quarter them. Drain and roughly chop the sun‑dried tomatoes. Wash, tear, dry, and thinly slice the lettuce. Drain the mozzarella and cube it.

3. 3.

   Combine garlic, spring onions, parsley, olive oil, salt, mustard, vinegar, cream, and pepper in a bowl to make the dressing.

4. 4.

   Toss the pasta with the dressing, tomatoes, mozzarella, and lettuce; serve on plates topped with spring onion greens as garnish.