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Pasta salad with tomato balsamic dressing
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Cut the zucchini into cubes of 2 cm.
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Cut the shallots into quarters.
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Cut the garlic into slices.
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Drain the mozzarella and pat dry.
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Boil the fusilli in a pan with plenty of boiling water and a little salt in 10-12 minutes until al dente.
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Spoon the zucchini in a roasting tin with the shallots, garlic, to, paprika, salt and freshly ground black pepper and 2 tablespoons of olive oil.
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Roast the zucchini mixture in the oven in 20-25 minutes until al dente.
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Spoon 1-2 times.
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In a closable bowl, beat the tomato juice with the balsamic vinegar, 2-3 tablespoons of olive oil and a little salt and pepper to make a dressing.
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Drain the fusilli in a colander and scoop the still warm pasta with the roasted vegetables through the dressing.
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Allow the salad to cool.
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Cut the mozzarella into cubes.
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Spoon the cubes of mozzarella and spinach through the salad just before leaving.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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