Pasta salad with dried tomatoes

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Italian meal salad with pasta, chicken, mozzarella and dried tomatoes in a creamy pesto dressing


300 g pasta
2 courgettes
1 bag of mozzarella balls
300 g chicken in strips
Salt and pepper
400 g small tomatoes + parsley + olive oil (or 1 jar dried tomatoes)
150 g arugula
4 tbsp creme fraiche
2 tbsp pesto
Pepper and salt
1 tbsp lemon juice
1 tbsp honey
1 tbsp white wine vinegar


Heat the oven to 90 degrees. Cut the tomatoes into wedges and place on a baking tray. Drizzle with a little olive oil. Finely chop the parsley and sprinkle over the tomatoes. Let the tomatoes dry in the oven for 2 hours. If you don’t have this time, you can also use dried tomatoes from a jar.
Mix all the ingredients for the dressing together. Cook the pasta with a little salt according to the package. Season the chicken with salt and pepper and fry in the pan until golden brown. Cut the zucchini into thin slices or use a cheese slicer. Grill them in the pan with a little olive oil on both sides. Mix the pasta with the arugula, chicken, dried tomatoes, mozzarella balls and zucchini and pour over the dressing. Toss everything together carefully. Serve lukewarm. 

Source: Leukerecepten by leukerecepten-nl.
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