PASTA SALAD WITH MOZZARELLA AND OLIVES

Boil 3 litres of water (adding 10 grams of salt per litre of water) with a generous dash of Pons Selección Familiar EVOO Traditional oil.

When the water boils, add the pasta, stir immediately and let it boil for the recommended time.

Once the pasta is al dente, drain it and let it cool by spreading it on a clean surface (an oven tray for example) and dress it with a dash of Pons Selección Familiar EVOO Traditional oil until it cools (never put the pasta under cold water to cool!). Stir a couple of times until it’s cold. Set aside.

Cut the cherry tomatoes in half and put them on an oven tray sprinkled with Pons Selección Familiar EVOO Traditional oil, together with the bacon cut into small chunks.

Put the tray of tomatoes and bacon in to an oven preheated to 180 °C for 4 minutes.

Once the tomatoes and bacon are cooked, let them cool. Set aside.

Place the black olives in a blender with half their weight in Pons Selección Familiar EVOO Traditional oil and a pinch of pepper. Blend. Set aside.

Cut the fresh mozzarella as desired. Set aside.

Mix the pasta with the black olives and oregano leaves.