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Pasta salad with beans, tomato, mozzarella

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Ingredients for 4 servings:

  • 4 tbsp balsamic vinegar, lighter
  • some sugar
  • 5 tbsp oil
  • n. B. salt and pepper, freshly ground
  • 3 sprigs of thyme
  • n. E. Pasta (e.g. Farfalle), approx. 200 – 250 g
  • 400 g green beans, frozen
  • 300 g cherry tomatoes
  • 250 g mini mozzarella
  • 1 can of white beans, approx. 250 g
  • Salt
  • basil leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Pluck the thyme leaves from the stems, mix with the remaining ingredients to make a dressing, and let it stand. Cook the pasta in salted water according to the package instructions. Shortly before the end of the cooking time, add the frozen beans and cook until al dente. Pour into a sieve, rinse with cold water, and drain well. Rinse the beans in a sieve and drain well. Halve the cherry tomatoes and mozzarella balls. Mix all salad ingredients with the dressing in a bowl. Serve garnished with basil leaves.

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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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