Pasta salad with rocket & mozzarella
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Picture by:
Lynn Lewis
Pasta salad with rocket & mozzarella
Like all dark green, leafy vegetables, rocket can help lower your risk of having a stroke.
Ingredients
Serves: 4
- 250 g penne or rotelle
- 350 g cherry tomatoes, each cut in half
- ½ small red onion, thinly sliced
- 125 g rocket leaves, chopped
- 100 g mozzarella cheese, cut into 15 mm cubes
- 2 tablespoons sun-dried tomatoes, finely chopped and soaked in boiling water for 10 minutes
- 2 tablespoons chopped pitted black olives
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Cook pasta in a large saucepan of lightly salted boiling water until al dente, following packet instructions. Drain; rinse under cold running water.
- Combine the cherry tomatoes, onion, rocket, mozzarella, sun-dried tomato, olives and cold pasta in a large bowl.
- Whisk the olive oil, balsamic vinegar, salt and pepper in a small bowl. Add to pasta mixture. Toss well.
on the menu
To round out the meal, serve a salad of mixed lettuce leaves with a dressing of your choice and a crisp baguette. Serve a variety of apples and cheeses for dessert.
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