Cold Ditalini Pasta Salad with Mozarella

Recipe from Lily Moore

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Cold Ditalini Pasta Salad with Mozarella

Cooking time: 12 min

Servings 3

Discover the magic of fresh, vibrant flavors with our Cold Ditalini Pasta Salad with Mozzarella. The al dente ditalini pasta provides the perfect base for an array of bright and juicy ingredients, while the addition of smooth and creamy mozzarella cheese adds a rich and indulgent touch.

Whole grain ditalini pasta

6,4 oz.
Mozzarella

7,1 oz.
Cherry tomatoes

12 pcs.
Cucumbers

3 pcs.
Red onion

1,6 oz.
Olives

4,2 oz.
Olive oil

3 tbsp.
Salt and pepper

to taste
Balsamic sauce

1 tbsp.
Lemon (juice)

0,3 pc.

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.