A tomato, mozzarella and basil pasta salad with olives and a simple vinaigrette.
A simple tomato and mozzarella salad
Cook and cool the pasta before adding mozzarella, crunchy vegetables, olives and a red wine vinaigrette.
Serving and preparing ahead
Divide into four portions. Add the basil close to serving and keep the salad chilled when preparing ahead.
Pasta Salad
Description
A tomato, mozzarella and basil pasta salad with olives and a simple vinaigrette.Ingredients
Instructions
Cook pasta according to its packet until just tender. Drain, then spread shallowly to cool promptly.
Whisk olive oil, vinegar, oregano, salt and pepper together.
Once pasta is cool, combine with mozzarella, tomatoes, cucumber and olives. Toss with the dressing.
Divide into four portions. Fold through basil just before serving, or pack it separately when chilling the salad.
Note
Keep ready-to-eat components chilled. Cool cooked ingredients promptly before mixing; refrigerate within 2 hours and use within 48 hours, or sooner if a product label requires. Pack dressings and leaves separately where noted.
Milk and wheat/gluten; wine vinegar may declare sulphites.
Yield: 4 servings. Preparation and cooking times are estimates; allow the stated soaking, chilling or resting time.
