Summer Salad with Vegetables and Mozzarella
(0)
35 min
Sezamo
O salată de vară vibrantă și plină de prospețime, care îmbină perfect pastele penne cu legume crocante, anghinare marinată și mozzarella cremoasă cu busuioc. Ideală pentru un prânz ușor sau o cină rapidă în zilele toride, această salată mediteraneană este gata în doar câteva minute și oferă un curcubeu de arome în fiecare farfurie.
Ingredients
Preparation method
Ingredients overview
- 200 g of penne pasta
- 150 g of red cherry tomatoes
- 50 g of fresh champignon mushrooms
- 100 g of arugula
- 100 g of pickled artichokes
- 50 g of pickled pepper
- 20 pitted black olives
- 250 g of mozzarella with basil
- 1 clove of garlic
- 4 tablespoons of balsamic vinegar
- 8 tablespoons of olive oil
- 1 pinch of salt
Boil the penne pasta in salted water according to package instructions until al dente. Drain, rinse with cold water, and let them drain well.
Wash the cherry tomatoes and cut them in half. Clean the champignon mushrooms and slice them thinly. Wash the arugula and dry it well. Cut the artichokes and pickled pepper into pieces, and the olives into rounds. Drain the mozzarella and cut it into cubes. Mix all prepared ingredients (except the arugula) in a large bowl.
Peel the garlic and chop it finely. Prepare a dressing from balsamic vinegar, olive oil, salt, pepper, and garlic. Pour the dressing over the salad, mix well, and let it rest for about an hour for the flavors to meld. Before serving, carefully incorporate the arugula, adjust the taste, and serve.
Chef's tip
For extra flavor, you can also add a few fresh basil leaves or toasted pine nuts.
Nutritional values
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