Tuesday, May 25, 2010

Cold pasta

Shell pasta 180 gr or 6 ounces
1 cup black olives cut in half
1 cup mozzarella diced
2 cups cherry tomatoes cut in half
6 leaves mint minced
black pepper, olive oil, balsamic vinegar to taste

serving 2
can be stored in the refrigerator for a couple of days.


this is a perfect spring-summer dish, refreshing, quick, cheap and very easy.
Once the pasta is cooked drain and set it under cold running water to stop the cooking process and to keep it "al dente".
Once cooled add the ingredients and finish with the proposed condiments.


Replace the mint with fresh basil, add pickled onions and canned tuna.

Buon appetito

No comments:

Post a Comment