Colourful pasta salad in a jar

Colourful pasta salad in a jar

45 Min. Active
45 Min. Total
444 kcal per people
healthy and balanced
Nutritional value / people: 444 kcal, Fat: 19 g, Carbohydrate: 47 g, Protein: 20 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Bowl
  • Colander
  • Fork
  • Frying pan
  • Knife
  • Lemon squeezer
  • Pan
  • Paring knife
  • Sieve
  • Tablespoon
  • Teaspoon
  • Timer
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pasta

200 g pasta (e.g. farfalle)
salted water, boiling

Dressing

2 tbsp white balsamic vinegar
1 tbsp lemon juice
3 tbsp olive oil
½ bunch basil
¼ tsp salt
a little pepper

Cured ham

90 g cured ham

Salad in a jar

250 g different coloured cherry tomatoes
120 g mozzarella cheese balls
1 charentais melon
2 baby lettuce
½ bunch basil

How it's done

The kids can help at the marked areas .

Pasta

200 g pasta (e.g. farfalle)
salted water, boiling

Cook the pasta in salted water until al dente, drain.

Dressing

2 tbsp white balsamic vinegar
1 tbsp lemon juice
3 tbsp olive oil
½ bunch basil
¼ tsp salt
a little pepper

Whisk together the balsamic, lemon juice and oil. Tear the basil, mix in and season. Mix the dressing with the pasta, leave to cool.

Cured ham

90 g cured ham

Roughly tear up the cured ham, fry in a frying pan without oil until crispy, allow to cool slightly, crumble finely.

Salad in a jar

250 g different coloured cherry tomatoes
120 g mozzarella cheese balls
1 charentais melon
2 baby lettuce
½ bunch basil

Cut the cherry tomatoes in half and drain the Mozzarelline. Thinly slice the melon, cut the slices into thirds. Cut the lettuce into strips, tear the leaves off the basil. Mix everything with the pasta, transfer to the jars. Top with the cured ham just before serving.

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