- 2 Handfuls of your favourite pasta
- 60g Arugula
- 1 Avocado (sliced)
- 1 Big mozzarella ball
- 1 Small zucchini (sliced)
- 3 Handfuls of baby tomatoes (cut in half)
- 4 Slices of prosciutto
- 1 Handful of black olives
- Juice of 1 ½ Lemons
- 1 ½ Teaspoons of honey
- 1 Teaspoon of vinegar
- Balsamico glaze
- Olive oil
- Herb mix
Boil pasta until al dente according to the package instructions.
Rinse and drain pasta and set aside to cool down a bit.
Fry zucchini and half of tomatoes.
Meanwhile make the sauce. Mix together lemon juice, vinegar, honey and pepper.
Mix arugula and pasta together.
Put pasta and arugula on a salad plate/bowl. Arrange on a dish the zucchini with tomatoes, avocado, olives, prosciutto and tear the mozzarella in pieces.
When using pasta for salad, toss it in a large bowl with couple tablespoons of milk once its cooked. The milk helps prevent the pasta from sticking together.