Italienischer Nudelsalat: Mit Handwerk zum High-End-Genuss

Italian pasta salad: Craftsmanship for high-end enjoyment

An Italian pasta salad is more than just a simple side dish classic. It is a balanced interplay of textures, acidity, and artisanal precision.

This recipe offers a modern take on Italian authenticity: it's all about the perfect al dente pasta, the roasted aroma, and a vinaigrette that melds with the starch at precisely the right temperature. Your timing, your decision, your precision are what matter.

The stainless steel saucepan and matching frying pan from the Pure Collection® are more than just tools. They guide you step by step on the path to perfect results. Quiet. Precise. Reliable. They elevate the simplicity of this dish to a new, sophisticated level. Now is your moment. Give your culinary ambitions the space they deserve.

The planning

Conscious shopping – focusing on uncompromising quality

True quality reveals itself to you in simplicity. For this Mediterranean creation, excellence begins with the conscious selection of your ingredients. You feel how everything comes together when the components harmonize and give your culinary skills precisely the depth that defines an Italian pasta salad.

Deliberately chosen. Finely tuned. Clear in taste.

The ingredients

  • 500g Pasta di Gragnano (e.g. Mezze Maniche)

The flavor base

  • 200g Taggiasca olives
  • 150g San Marzano tomatoes (dried)
  • 100g pine nuts

Freshness & Acidity

  • 2 balls of buffalo mozzarella (DOP)
  • 50g arugula basil
  • Aceto Balsamico di Modena

Note: Pasta “Trafilata al Bronzo”: true quality is revealed on the surface. Choose only pasta that has been extruded through bronze dies (Trafilata al Bronzo). Its open-pored, rough texture is not accidental, but a product of craftsmanship: only this type of pasta forms an inseparable symbiosis with the vinaigrette.

The preparation

Ready, Set, Cook!

In this phase, your technical precision determines success in unlocking the full spectrum of flavors. The pot's even heat conductivity guarantees the perfect al dente texture, while the pan's direct heat transfer delivers the toasty finish. Your timing. Your control. Your skill. The interplay of thermal control and your intuition forms the basis for uncompromising cooking.

22 min

Total Time

12 min

Cooking Time

10 min

Preperation Time

Ingredients

4 servings
500g Pasta di Gragnano /e.g. Mezze Maniche)
THE FLAVORS BASE:
200 g Taggiasca olives
100 g Pine nuts
FRESHNESS & ACIDITY:
2 balls of buffalo mozzarella (DOP)
50 g Arugula
Some basil
Something Aceto Balsamico di Modena

preparation

Schritt 1 von 4:

 

Struktur im Topf: Koche die Pasta in reichlich Salzwasser. Ziel ist ein „Al Dente“-Biss, der fast noch einen Tick zu fest wirkt – die Nudeln ziehen in der Vinaigrette perfekt nach.

Schritt 2 von 4:

 

Das Aroma-Fundament (Vinaigrette): Während die Pasta kocht, emulgiere hochwertiges Olivenöl und Aceto Balsamico di Modena zu einer homogenen Vinaigrette. Schmecke sie mit Meersalz und frisch gemahlenem Pfeffer ab, sodass sie eine kräftige Basis für die milden Komponenten bildet.

Schritt 3 von 4:

 

Erhitze die Pfanne auf mittlerer Stufe ohne zusätzliches Fett. Röste die Pinienkerne goldbraun, bis sie glänzen – ein Zeichen, dass die ätherischen Öle austreten. Nimm die Pfanne vom Herd und schwenke die Tomatenstreifen für 30 Sekunden in der Resthitze, um ihre volle Fruchtigkeit zu aktivieren.

Schritt 4 von 4:

 

Die perfekte Emulsion: Vermenge die lauwarmen Nudeln umgehend mit Aceto Balsamico und Olivenöl. Die Restwärme ist hierbei der Katalysator: Sie sorgt dafür, dass die Vinaigrette tief in die rauen Poren der Pasta di Gragnano einzieht, anstatt nur oberflächlich anzuhaften.

Extra-Tipp:

 

Verarbeite den Büffelmozzarella ausschließlich bei Raumtemperatur, um sein volles Aroma-Spektrum freizusetzen. Zupfe den Käse erst unmittelbar vor dem Servieren über das Gericht, ohne ihn unterzuheben. So verhinderst du das „Auswässern“ durch die Restwärme der Pasta und bewahrst den gezielten Kontrast zwischen cremiger Textur und der kühlen Frische des Rucola.

The presentation

Aesthetics meets craftsmanship

The heat is off. The flavors have blended perfectly. Now comes your moment – ​​the instant when your meticulous preparation transforms into a visual experience. With the plating, you crown the quality of your selection and the mastery of your craft. Every component finds its place. Deliberately. Beautifully. Perfectly. A final declaration of uncompromising flavor.

My tips

  • Tip #1: The texture – Fold in the hand-pulled buffalo mozzarella and Taggiasca olives just before serving to preserve the clear structure of the ingredients.
  • Tip #2: Dimensions – Layer the salad loosely, focusing on volume. The fresh arugula gives the dish lightness and height on the plate.
  • Tip #3: The crunch – Sprinkle the roasted pine nuts over the dish as a final finishing touch; the roasted contrast provides the perfect bite.
  • Tip #4: Citrus finish & olive oil – Finish the dish at the table with a few drops of your best olive oil and a touch of fresh lemon zest.

Your moments