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🍝 Fresh Pasta Salad with Mozzarella

580 kcal · 30 min · 4 servings

Ingredients

• 350 g colorful spiral pasta
• salt
• 150 g mixed leaf salad (e.g., radicchio, endive, iceberg lettuce)
• 200 g cherry tomatoes
• 150 g black olives (pitted)
• 2 spring onions
• 2 balls mozzarella (125 g each)
• 4 tbsp olive oil
• 2 tbsp white balsamic vinegar
• 2 tbsp lemon juice
• 0.5 Dijon mustard
• pepper (from the mill)
• 1 tsp dried herbs of Provence

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Cook the pasta in it until it is al dente.
3. 3. Drain the pasta and rinse it with cold water.
4. 4. Let the pasta drain well.
5. 5. Wash the salad greens and tear them into small pieces.
6. 6. Wash the tomatoes and cut them into quarters.
7. 7. Drain the olives and cut them in half.
8. 8. Wash the spring onions and slice them into thin rings.
9. 9. Drain the mozzarella and cut it into cubes or strips.
10. 10. Whisk oil, vinegar, lemon juice, mustard, salt, and pepper in a large bowl.
11. 11. Add the vegetables, pasta, and mozzarella to the sauce.
12. 12. Toss everything together well.
13. 13. Season the sauce with salt and pepper to taste.
14. 14. Serve the salad with ground pepper.

Nutrition per serving

• kcal: 580
• Protein: 18 g · Fett/Fat: 32 g · Carbs: 52 g