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1
Be sure to use small pasta for salads, such as butterfly noodles and spiral noodles. What I use here is shell noodles. Unlike the powdered Parmesan cheese used for pasta, the Parmesan cheese used for salads should be grated into flakes. The peanuts can be replaced with any nuts you like, but be sure to roast them in an oil-free pan beforehand. -
2
Add salt and cook the pasta. Use cold water to cook the pasta. -
3
While the noodles are cooking, wash and drain the arugula; cut the tomatoes into small pieces; shred the ham; slice the mozzarella cheese. -
4
Because the ingredients include tomatoes, I used red sauce (based on dried tomatoes) for the pesto sauce. -
5
After the noodles are cooked, be sure to wash off all the starch on the outside with cold water, otherwise they will be sticky. -
6
Drain the noodles, add yellow mustard sauce and Pesto sauce, mix well and set aside. -
7
Take a large bowl and add arugula, ham and mozzarella cheese. -
8
Add fruit vinegar, salt, black pepper, and honey to taste. -
9
Then pour in the pasta and mix well. -
10
Add tomatoes, peanuts and minced garlic, mix well. -
11
Finally sprinkle in Parmesan cheese slices and you’re done! -
12
It can be served as a stand-alone dish or as a side dish for steak and barbecue. It’s up to you how you want to eat it, so try it now!