Summer Vegetable Salad with Zottarella
35 min
Under an hour
Rohlík vaří
Preparation method
Ingredients overview
- 200 g penne pasta
- 150 g cocktail tomatoes
- 50 g mushrooms
- 100 g arugula
- 100 g pickled artichokes
- 20 pitted black olives
- 2 packages Zottarella Basil 125g
- 1 clove garlic
- 4 tablespoons balsamic vinegar
- 8 tablespoons olive oil
- Salt
- 50 g pickled bell pepper
1
Cook the pasta according to package directions in a sufficient amount of salted water until tender. Drain, cool rapidly, and let drain.
2
Wash and halve the tomatoes. Clean the mushrooms and slice them. Clean, wash, and shake off excess water from the arugula. Cut artichokes and bell pepper into pieces, olives into rings. Drain the Zottarella and cut it into cubes. Finely chop the salami. Mix all prepared ingredients except arugula in a bowl.
3
Peel and finely chop the garlic. Make a dressing from balsamic vinegar, olive oil, salt, pepper, and garlic. Pour the dressing over the salad, mix, and let rest for about 1 hour. Gently stir in the arugula, season to taste, and serve.
Ingredients
Price per portion:CZK 68.63
INGREDIENTS
Nutritional values
Energy value
1736.36 kJ415 kCalWe Also Recommend
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