Calories
239 kcal
Protein
7 g
Fat
18 g
Carbohydrates
31 g
Boil ditalini pasta in salted water according to package instructions. Then drain in a colander and cool.
Prepare the sauce: mix 3 tablespoons of olive oil, balsamic vinegar, lemon juice, salt, and pepper. Mix everything well.
Wash and cut cherry tomatoes into quarters. Rinse cucumbers and slice them into rings.
Combine the tomatoes, cucumbers, pitted olives, and cooked pasta in a bowl. Drizzle the pasta with 1 tablespoon of olive oil and gently toss the mixture.
Pour the prepared sauce over the pasta mixture and toss to evenly coat. Finally, add small pieces of mozzarella cheese to the salad.
Gently toss the pasta with the rest of the ingredients, including the dressing, to avoid overmixing and breaking down the ingredients.
Add the cheese last: Wait to add the mozzarella cheese until just before serving. This helps to keep the cheese from melting and allows you to sprinkle it evenly over the pasta salad.
Bon Appetit!
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