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Pasta, tomato, and mozzarella salad

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Ingredients for 8 servings:

  • 500g penne
  • salt water
  • 750 g tomatoes
  • 375 g mozzarella
  • 6 tbsp red wine vinegar or spirit vinegar
  • 3 tbsp olive oil
  • Salt and pepper, white
  • ½ bunch basil

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

Cook the pasta in salted water until al dente, drain, and let cool. Combine the vinegar, salt, and pepper. Then stir in the olive oil. Wash and chop the large basil leaves, and stir them into the vinegar and oil mixture. Wash and dice the tomatoes. Drain and dice the mozzarella. Mix everything with the pasta and let it sit in the refrigerator for at least 1 hour. Adjust seasoning if desired. Garnish the salad with the small 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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