in Italy

Italian spaghetti salad

updated

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Ingredients for 4 servings:

  • 2 garlic cloves
  • 2 tsp olive oil
  • salt and pepper
  • 100 ml vegetable stock
  • 250 g spaghetti or mini penne
  • 1 bunch of spring onions
  • 1 bunch arugula
  • 20 cocktail tomatoes
  • 100 g mozzarella, small balls, light
  • 2 tbsp pine nuts
  • 4 tbsp Balsamic vinegar, white
  • herbs, mixed Italian

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

low-fat, light, quick to prepare, suitable for WW

Cook pasta in salted water until al dente. Finely chop garlic, toss with oil and broth, and stir into the spaghetti. Chop arugula, slice spring onions, and add both. Halve tomatoes, mix with mozzarella and pine nuts. Season salad with salt, pepper, and Italian herbs. Drizzle with balsamic vinegar and garnish with basil, if desired. (If you don’t have fresh herbs, you can also use frozen herbs; I almost always do this. Instead of the mozzarella mini balls, you can also use regular cubed mozzarella.)

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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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