Half rigatoni salad with mini mozzarella balls and yellow and red cherry tomatoes, a delicious and light pasta salad, a classic of our Mediterranean cuisine that immediately evokes summer. It is ideal to take to a picnic or as lunch on the beach under the umbrella. Very simple and quick to prepare, also suitable for those who have little experience in the kitchen or simply are looking for easy, quick, and low-effort recipes.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4.58 oz half rigatoni
- 4.41 oz yellow cherry tomatoes
- 4.41 oz cherry tomatoes (red)
- 8.82 oz mini mozzarella balls
- 2 tablespoons olive oil
- 2 pinches fine salt
- to taste mixed peppercorns
Tools
- 1 Cutting board
- 1 Knife
- 1 Pot
- 1 Colander
Preparation of Half Rigatoni Salad
First, fill a pot, put it on the stove, and when it boils, salt it and add the half rigatoni.
Now wash 250 grams of mixed yellow and red cherry tomatoes, dry them well, and cut them into slices about 1/4 inch thick.
Then pour the mini mozzarella balls into a colander and drain them well. Once drained, transfer them onto some paper towel.
When the half rigatoni is cooked, drain it, pour it into a bowl, and season with a tablespoon of olive oil to prevent it from sticking, and let it cool completely.
Once the pasta has cooled, add the sliced yellow and red cherry tomatoes and the drained mini mozzarella balls.
Then season with a tablespoon of olive oil, 2 pinches of fine salt, and finally a grind of fresh mixed pepper.
And voilà… the half rigatoni salad with mini mozzarella balls and yellow and red cherry tomatoes is ready to be served or taken to the picnic.
Useful Tips
Of course, you can use any pasta you like or have at home.
If you like, you can also add a splash of vinegar for dressing and some torn basil leaves.
For a more intense flavor, use only black pepper and not mixed peppercorns.
Suggestions
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