1. Cook the pasta in salted water according to the instructions on the package. Once cooked, drain it, rinse with cold water, and let it cool completely.

2. Meanwhile, cut the cherry tomatoes in half, roughly chop the pistachios, wash and dry the arugula, and slice or tear the chicken mortadella into strips.

3. Mix all the ingredients for the pesto dressing together.

4. In a large bowl, combine the cooled pasta, pesto dressing, mortadella, tomatoes, and arugula. Season with salt and pepper to taste and mix well.

5. Serve in portions, add burrata on top, and sprinkle with chopped pistachios.

Then enjoy immediately or within the next 4 days.

Recipe: Breakfast Club