Cold Pasta Salad with Cherry Tomatoes and Buffalo Mozzarella Cheese

Pasta dishes are always a good idea!

Pasta salad:

Cook the penne in boiling hot salted water until “al dente” and rinse in cold water.

Heat the olive oil to about 160 degrees, fry the vine tomatoes briefly in it and remove the skin.

Pluck the basil and tarragon, chop the olives, chop the fennel salami, tomatoes, mozzarella and arugula and put all the ingredients together in a suitable bowl and dress with the dressing.

Season with sea salt, pepper and balsamic vinegar.

Dressing:

Beat the eggs in a baking bowl, finely dice the garlic clove and add together with the mustard. Stir everything together and beat it leisurely with the oil to make the mayo. Season with pepper, salt, tomato vinegar and tomato juice.

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