Italian Spaghetti Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cloves garlic)
- 2 teaspoons olive oil
- salt and pepper
- 100 ml vegetable stock
- 250 g spahetti, or mini penne
- 1 bunch spring onion (s)
- 1 bunch rocket
- 20 cocktail tomatoes
- 100 g mozzarella, small balls, liht
- 2 tablespoon pine nuts
- 4 tablespoon balsamic vinegar, white
- Herbs, mixed Italian
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water until al dente.
- Finely chop the garlic, mix with the oil and stock and fold into the spaghetti. Chop the rocket, cut the spring onions into rings and add both.
- Halve the tomatoes, mix in with the mozzarella and pine nuts. Season the salad with salt, pepper and Italian herbs. Refine with balsamic vinegar and garnish with basil if necessary.
- (If you don`t have any fresh herbs, you can also use frozen herbs, which I almost always do and instead of the mozzarella mini balls you can of course also cut normal mozzarella into cubes).
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