Pasta Tomato Mozzarella (Printable Recipe)
Corkscrew pasta tossed with fresh mozzarella, tomatoes, olives, and salami, all coated in a punchy vinaigrette.
# Ingredients You'll Need:
→ Dressing
01 -
0.25 teaspoon fresh ground black pepper
02 -
0.5 teaspoon kosher salt
03 -
1 garlic clove, minced
04 -
0.5 teaspoon sugar, granulated
05 -
2 teaspoons dried Italian seasoning
06 -
60 ml red wine vinegar
07 -
120 ml extra-virgin olive oil
→ Salad
08 -
15 grams roughly chopped fresh parsley leaves
09 -
120 ml pitted kalamata olives, sliced in half
10 -
115 grams salami, cut into strips about 1.25 cm wide
11 -
115 grams mini mozzarella balls, halved and drained
12 -
1 small English cucumber, sliced thinly after quartering lengthwise
13 -
225 grams cherry tomatoes, cut into halves or quarters
14 -
225 grams short dried pasta like rotini
15 -
0.5 medium red onion, chopped up nice and small
# Steps to Follow:
01 -
Start by whisking together black pepper, kosher salt, minced garlic, granulated sugar, Italian seasoning, vinegar, and the olive oil in a small bowl until it looks nice and mixed up.
02 -
Drop in the chopped red onion and give it a good stir. Let it hang out while you do the next steps, so the onion softens and soaks up the flavors.
03 -
Fill a big pot with about 2 litres of salted water. Bring that to a boil over medium-high heat. Toss in your pasta and cook it until it's just firm, usually 8 minutes or whatever your package says. While that's happening, get a bowl of ice water ready on the side.
04 -
When the pasta’s done, drain it through a colander. Run cold water over it to cool it down fast, then dip the whole colander into your ice bath and let it chill for 5 minutes.
05 -
Shake off all the water from your pasta and put it in a large bowl. Dump in the tomatoes, cucumber, mozzarella, salami, olives, and parsley. Pour the dressing—with the onions—over everything, then toss gently so every bite gets some of that flavor.
06 -
Pop the bowl in the fridge for a half hour or longer if you like, so everything can blend together nicely.
# Extra Tips:
01 -
Keep leftovers in the fridge in a sealed container for up to three days. Try it before serving and add extra salt or pepper if you need.