Mozzarella, Tomato and Basil Pasta Salad
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
The salted tomatoes make the dressing. Skip that step and the salad is dry however much oil you add.
Packs well if the rocket and basil travel separately. Wholewheat pasta is here because it holds its bite cold; white pasta goes soft in the fridge.

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