Preparation
- Cook the pasta in salted water until al dente, drain and rinse under cold water to cool it down.
- Lightly toast the pine nuts in a dry frying pan over medium heat. Wash the rocket, spin it dry and roughly chop it.
- Drain the sun-dried tomatoes well and cut them, like the mozzarella, into small pieces; cut the ham into strips.
- Mix the pasta, pine nuts, rocket, tomatoes, mozzarella and ham in a large bowl and season with salt and pepper.
- Whisk the olive oil, balsamic vinegar, garlic, pesto, mustard and honey into a dressing and toss it through the salad only just before serving.
- Sprinkle with freshly grated Parmesan and serve immediately.
Drink with it
Rosé · excellent match
Dry rosé from the south of France or Italy, well chilled
Fruity freshness and acidity cushion the saltiness of the ham and sun-dried tomatoes, and the berry fruit mirrors the sweetness of the balsamic.
Which wine pairs with food? A simple approach to choosingWhite wine · good match
Vermentino or Pinot Grigio
Citrus freshness and acidity keep the mozzarella and olive oil light, and the minerality suits the bitter rocket.
Pale lager · good match
Pale lager or Pilsner, ice cold
Carbonation and fine bitterness cut through the oil and cheese and refresh against the savoury ham.
Pils or Helles: What's the Difference?
Why it pairs well
A salad built on strong salty elements (ham, sun-dried tomatoes) calls for fruit rather than oak or weight; rosé offers both fruit and acidity.