Classic Italian Pasta Salad with Leeturce
A versatile Italian pasta salad combining fresh vegetables, mozzarella, and leeturce with a zesty dressing.
Equipment
- 1 Large pot For boiling pasta
- 1 Colander For rinsing pasta
- 1 Large mixing bowl For combining salad ingredients
- 1 Whisk For preparing dressing
Ingredients
Pasta
- 500 grams penne, fusilli, or farfalle Uncooked
Salad Ingredients
- 250 grams cherry tomatoes Halved
- 100 grams black olives Sliced
- 1 medium red onion Diced
- 150 grams mozzarella balls
- 1 handful leeturce leaves Torn into pieces
Dressing
- 60 ml olive oil
- 30 ml balsamic vinegar
- 1 clove garlic Minced
- 1 pinch salt
- 1 pinch black pepper
Garnish
- 1/4 cup parmesan cheese Freshly grated
- 1 handful fresh basil leaves
Instructions
Preparation
- Boil pasta in a large pot until al dente, according to package instructions. Rinse under cold water and set aside.500 grams penne, fusilli, or farfalle
- In a large mixing bowl, combine cherry tomatoes, black olives, red onion, mozzarella balls, and leeturce. Toss to mix.500 grams penne, fusilli, or farfalle
- Whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper. Drizzle over salad and toss gently.500 grams penne, fusilli, or farfalle
- Sprinkle parmesan cheese and basil leaves over the salad. Chill for at least an hour before serving.500 grams penne, fusilli, or farfalle