Mozzarella, Tomato and Basil Pasta Salad

Make mozzarella, tomato and basil pasta salad, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Cooked wholewheat pasta (Cooked weight.)
80 g Light mozzarella (The reduced-fat sort. A standard ball at the same weight adds about 90 kcal.)
150 g Cherry tomatoes
30 g Rocket
8 g Pine nuts
8 g Olive oil
2 tsp (10 g) Balsamic vinegar
A handful of leaves, torn Fresh basil
Ingredient notes on the recipe page.

METHOD
1. Halve the tomatoes, salt them and leave them in a bowl for ten minutes until they have given up some juice.
2. Toast the pine nuts in a dry pan for two minutes, shaking, until golden. Watch them; they burn the moment you look away.
3. Whisk the oil and balsamic into the tomato juices, then toss the cold pasta, torn mozzarella and tomatoes through it.
4. Fold in the rocket and basil and scatter the pine nuts over.

Contains gluten cereals, milk and sulphites.
Pine nuts are seeds and are not on the UK list of tree nuts, though people with nut allergies are often told to avoid them.
Nearly every bottle of balsamic lists sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/mozzarella-tomato-basil-pasta-salad

AI-generated images illustrating the recipe.

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