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🍝 Fresh Pasta, Tomato and Mozzarella Salad

488 kcal · 30 min · 4 servings

Ingredients

• salt
• pepper (from the mill)
• 100 g whole wheat penne
• 300 g cherry tomatoes
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• 0.5 bunch mixed herbs (e.g. thyme, parsley, basil)
• 1 ball mozzarella (125 g)

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Cook the pasta in it until al dente (still firm to the bite).
3. 3. Rinse the cherry tomatoes under running water.
4. 4. Pat the tomatoes dry with a kitchen towel.
5. 5. Cut the cherry tomatoes in half.
6. 6. Drain the pasta in a colander.
7. 7. Reserve exactly half a cup of the pasta water while draining.
8. 8. Rinse the pasta briefly with cold water to cool them down.
9. 9. Let the pasta drain completely.
10. 10. Whisk the reserved pasta water with vinegar, salt, pepper, and oil in a small bowl.
11. 11. Rinse the fresh herbs under running water.
12. 12. Shake the herbs dry.
13. 13. Finely chop the herb leaves.
14. 14. Stir the chopped herbs into the dressing mixture.
15. 15. Season the dressing to taste with salt and pepper.
16. 16. Let the mozzarella drain well.
17. 17. Cut the mozzarella into coarse cubes.
18. 18. Combine the drained pasta, tomato halves, and mozzarella in a large bowl.
19. 19. Pour the prepared dressing over the salad ingredients.
20. 20. Toss all ingredients gently but thoroughly.

Nutrition per serving

• kcal: 488
• Protein: 19 g · Fett/Fat: 30 g · Carbs: 36 g