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Pasta salad with mozzarella

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Ingredients for 4 servings:

  • 300g rigatoni
  • salt water
  • 500 g tomato(s) (vine tomatoes)
  • 1 bell pepper(s), yellow
  • 250 g light mozzarella
  • ½ bunch parsley
  • ½ bunch basil
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1 tbsp lemon juice
  • salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Rigatoni salad

Cook the rigatoni in salted water until al dente, drain, and refresh. Combine the balsamic vinegar, olive oil, crushed garlic, a pinch of salt, and a pinch of pepper, and set aside. Wash the tomatoes and bell peppers, cut into 1-2 cm pieces, and place in a large bowl. Wash and finely chop the parsley and basil, add to the bowl, and mix well. Now add the rigatoni, dice the mozzarella, fold everything in, and season with lemon juice, salt, and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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