Strawberry pasta salad with cucumbers, fresh mozzarella, and basil turned out to be a refreshing spring lunch. I can imagine this as a sort of picnic fare, as it is best at room temperature and would travel well. With a sweet balsamic glaze and a pinch of salt it was still a dish with a soft flavour. I am toying with the idea of switching out the mozzarella for some tangy chucks of feta cheese next time.
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Recipe: Strawberry Pasta Salad
Time 30 mins
1/2 lb. (250g) short pasta shape (e.g. ziti)
half a cucumber, sliced into half-moons
1 cup (5oz / 150g) strawberries, sliced
1 - 2 Tb olive oil
1 Tb balsamic glaze OR 1/2 Tb balsamic vinegar
2 fresh buffalo mozzarella balls (3.5 oz / 100g each)
handful fresh basil leaves
handful toasted chopped almonds
1) Cook pasta in boiling water 8 - 10 mins, drain and rinse in cold water.
2) In a large bowl, toss pasta with cucumber and strawberry slices. Gently mix in the olive oil, balsamic, and salt. Lastly, slice the mozzarella balls and basil, and scatter both throughout the salad. Top with the almonds.
Best served at room temperature.