The pasta salad with vegetables and mozzarella is a fresh and tasty summer dish ideal for warm days of the beautiful season, perfect to eat just after returning home from a long day at work, or to take with you to the beach.
Once again, I recommend trying the recipe and, as always, I wait for your feedback on my Instagram profile @isaporidicasa.
Ready to start? I’ll see you in the kitchen and on my Facebook page HERE
- Difficulty: Easy
- Rest time: 2 Hours
- Portions: 4-6 PEOPLE
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 18 oz short pasta
- 2 medium eggplants
- 7 oz cherry tomatoes
- 6.7 oz pickled peppers
- 1 bunch basil
- 10.5 oz mozzarella
- 1 bunch chives
- salt
- pepper
- extra virgin olive oil
Tools
- Frying pan
- Saucepan
- Bowl
Preparation
Wash and trim the eggplant, then cut it into small cubes
Place the eggplant in a pan with the garlic clove and a drizzle of oil. Cover with a lid and stir occasionally until tender. Season with salt and pepper.
Near the end of cooking, add the cherry tomatoes cut into wedges, the torn basil leaves and continue cooking for a couple more minutes. Turn off the heat and let it cool.
Cook the pasta in plenty of salted water, drain it and put it in the bowl with a drizzle of oil and let it cool.
Combine the eggplant and cherry tomatoes
Add the pickled peppers cut into strips and the chopped chives
Finally, cut the mozzarella into cubes, mix carefully and refrigerate for at least two hours before serving. Enjoy your meal!
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