- 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.
- Peel and cut the celery into rings, the onion – into half-moons and halve the tomatoes.
- Blend the products for the dressing.
- 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.