Italian Pasta Salad with Mozzarella and Olives

This Pasta Salad is the perfect side dish for grill-outs or a brunch buffet. It’s light and fresh with a tasty vinaigrette. 
Lets get started! 
Start by cooking your Pasta. I think a Penne is the best option for this salad. You want to let your Pasta completely cool down before adding the other ingredients.  

The vinaigrette is an explosion of flavor. I use fresh herbs for a better aroma. Mix your veggie broth with vinegar, the minced onion, basil and parsley.Crush the garlic with the garlic press and add to the vinaigrette. Season with salt and pepper and a pinch of sugar and whisk in the oil. Now that the vinaigrette is prepared it’s time  to cut the other ingredients.  

I cut the Mozzarella in cubes. The Italian Bologna or chicken I prefer to slice in think stripes. For the olives I use the fast option and  buy them already sliced. If you don’t have that option just cut them in small rings.It’s a lot of cutting, slicing and mincing but it’s worth it. 

The pasta should be cool by now and you can add all the ingredients to a bowl and carefully mix. Let the salad stand for an hour before adding the quartered tomatoes. 

Before serving the salad taste and adjust seasoning if necessary. Garnish with basil.

  • Ingredients:
  • 250 g Pasta (Penne)
  • 125 g Mozzarella
  • 150 g Italian Bologna or chicken breast cold cuts
  • 50 g black olives
  • 250 g cherry tomatoes

for the vinaigrette: 

  • 1 small onion
  • 2 garlic cloves
  • 1 handful Parsley
  • 1 handful Basil
  • 4 Tbsp. white wine vinegar
  • 50 ml veggie broth
  • pepper
  • salta
  • a pinch of sugar
  • 3 Tbsp. Olive oil.

I hope you enjoy the pasta salad! 

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