Pasta salad with mozzarella

Using a blender, grind to uniformity capers, vinegar, garlic, olive oil Ingredients:

• Olive oil - 6 items. spoons
• Dried tomatoes - 100 Grams
• Wine vinegar - 2 items. spoons
• Capers - 1 st. a spoon
• Garlic - 1 Tooth
• Macaroni (seashells or others) - 500 Grams
• Basil fresh - 1 glass
• Parmesan grated - 1 Glass
• Olives without seeds - 12 Glasses

Instructions

Using a blender, grind to uniformity capers, vinegar, garlic, olive oil and tomatoes. Pasta boil al dente - that is, the pasta should be a bit firm. Stir the paste with the resulting sauce from the blender. Let the pasta cool down, then add grated cheese, sliced ​​basil, mozzarella, fresh tomato and olives. Solim and mix well. Done! Serve the salad cold. In the refrigerator, it can be stored for no more than a day - then loses its flavor.

Servings: 3-4