1. Cook the pasta in salted boiling water until al dente. Drain, cool down with cold water and add a little olive oil to prevent sticking.
  2. Peel and cut the celery into rings, the onion  – into half-moons and halve the tomatoes.
  3. Blend the products for the dressing.
  4. Season the pasta with the dressing, add the cut vegetables and the mozzarella. Serve with sliced almonds, roasted in oven for 5 minutes at 180 C and basil leaves.

Advice: It’s better to leave the salad to cool down for at least 30 minutes before serving.