Description
A refreshing Mediterranean pasta salad with al dente short pasta, sun-dried tomatoes in aromatic oil, mozzarella, spinach, and cherry tomatoes in a balsamic vinaigrette. Flavors develop during rest, making it perfect for picnics or light lunches.
Ingredients
450g short pasta (rigatoni, rotini, farfalle)
85g fresh spinach (or arugula)
280g cherry tomatoes, halved
240g sun-dried tomatoes in oil (jar with herbs)
300g mozzarella, cubed
2 tablespoons balsamic vinegar
1 teaspoon salt (for pasta water)
Freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil. Cook short pasta al dente, drain, and reserve pasta water
Toss hot pasta with spinach in the reserved pasta water until spinach wilts (1-2 minutes)
In a large bowl, combine cooled pasta with cherry tomatoes, sun-dried tomatoes, and mozzarella
Drizzle with balsamic vinegar and 1/2 cup of the sun-dried tomato oil. Season with pepper
Mix well and refrigerate for 30 minutes to allow flavors to meld before serving
Notes
Use gluten-free pasta if needed
Add 20g pine nuts for extra crunch
Store in airtight container for up to 24 hours
The sun-dried tomato oil adds more moisture than olive oil would
Adjust balsamic amount to taste preference
- Prep Time: 15
- Cook Time: 10
- Category: Recettes de Pâtes Faciles et Rapides Maison
- Method: Stirring
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl portion
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg