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Pasta salad with cuttlefish tagliolini and melon

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Ingredients for 1 servings:

  • 150g mozzarella
  • 300 g melon(s) (sugar melon)
  • 2 eggs, hard boiled
  • 300 g pasta (cuttlefish tagliolini) from the fresh counter
  • 3 tbsp olive oil, very good
  • 2 tbsp Crema di Balsamic vinegar, light
  • 3 pinches of chili
  • Pepper from the mill
  • ½ tsp salt
  • 3 cloves garlic

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

A black and white salad

Cook the pasta in salted water until al dente, according to the package instructions. Dice the hard-boiled eggs, mozzarella, and melon. Mix the dressing ingredients together. Drain the pasta and place it in a covered bowl. Add the eggs, mozzarella, and melon, and pour the dressing on top. Stir gently to preserve the color. Turn the bowl upside down occasionally to distribute the dressing evenly. Let it sit for about half an hour.

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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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