Ingredients for servings:

pasta penne

1 1/2 cups

Penne

sal

1 1/2 teaspoons

Salt

pimienta

1 1/2 teaspoons

Freshly ground black pepper

tomates

1 cup

Cherry tomatoes, halved

queso mozzarella

4 ounces

Fresh mozzarella

albahaca

4

Basil leaves, cut in julienne

vinagreta

1/3 cup

Basil-Balsamic Vinaigrette

  1. 1 1/2 cups penne

  2. 1 1/2 teaspoons salt

  3. 1 1/2 teaspoonsfreshly ground black pepper

  4. 1 cup cherry tomatoes, halved

  5. 4 ounces fresh mozzarella

  6. 4 basil leaves, cut in julienne

  7. 1/3 cup Basil-Balsamic Vinaigrette


Instructions:

  1. Cook the pasta: Bring 5 cups of water to a boil in a saucepan over high heat. Add 1 1/2 teaspoons salt, 1 1/2 teaspoons oil, and the pasta. Cook according to the package instructions until al dente. Drain the pasta, place in a bowl, add the vinaigrette and tomatoes, and allow to cool.

  2. Prepare the vinaigrette. Add the diced tomatoes and set aside.

  3. Drain the mozzarella and cut into 1/2-inch dice.

  4. Remove the salt water from the pasta and add the vinaigrette.

  5. When the pasta is cool, add the mozzarella, basil and pepper. Toss lightly to mix. Serve.

    ensalada pasta queso tomates


    ensalada pasta queso tomates1





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If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, PinterestTwitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food

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