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A different kind of pasta salad with mozzarella

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Ingredients for 5 servings:

  • 500 g pasta (butterfly pasta)
  • 8 tbsp olive oil
  • 1 bunch of basil
  • 8 tbsp balsamic vinegar
  • 2 garlic cloves
  • 1 ½ packs of mozzarella
  • 500 g tomatoes
  • 3 tbsp pine nuts
  • 1 tsp sugar

Instructions

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

Toast the pine nuts in a small pan. Cook the pasta until al dente; do not rinse. Combine the olive oil and balsamic vinegar (or more) in a large bowl, season with garlic cloves, pepper, and sugar. Chop the basil leaves and add them. Cut the mozzarella into approximately 0.5 cm cubes and add them. Dice the tomatoes and add them. Add the pine nuts. Mix in the well-drained pasta and stir to ensure everything is evenly distributed.

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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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