Italian pasta salad with tomatoes, arugula and mozzarella
Simple balsamic pasta salad with fresh cherry tomatoes, arugula and basil in an easy vinaigrette. Serve as a side dish or light meal. | Gluten Free + Vegan It’s funny.
When I lived in Arizona, cloudy days were a rarity. We’d get about a month of dark & stormy weather towards the end of summer for monsoon season. It would be hot, humid and totally blergh. We’d also get the occasional dust storms that would blow in and blow out as quickly as they came. While they’d always look intimidating, it’s literally just dust.
In England however, it’s the opposite. You’ll never see so many people rushing outside to sit on grass than you’d see here on a sunny summer day. It’s great.
Italian pasta salad with tomatoes, arugula and mozzarella
preparation time10 minutes
preparation time10 minutes
working time20 min.
The Italian pasta salad with arugula, sun-dried tomatoes and mozzarella is Mediterranean and simply delicious.
ingredients
- 350 g of pasta
- 150 g of passed tomatoes
- 4 tbsp balsamic vinegar
- 4 tablespoons olive oil
- 1 tsp sugar
- Salt pepper
- 100 g of dried tomatoes are drained in oil
- 2 large handful of rocket
- 250 g cherry tomatoes
- 1 mozzarella
instructions
- Cook noodles according to package instructions al dente.
- In the meantime stir in the dressing in a large bowl of seasoned tomatoes, vinegar, oil, sugar, salt and pepper. Spicy to taste.
- Cut the dried tomatoes into strips, cut the rocket as needed and halve the tomatoes.
- Quench the noodles cold, then mix with the sauce. Add remaining ingredients and finally mozzarella in the bowl.
- Mix everything well, season again as needed and enjoy.
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