Pasta salad with tomato balsamic dressing

Name: pasta salad with tomato balsamic dressing
Total time: 35 min
Yield: 4
Ingredients: 200 gram fusilli; 1 zucchini; 4 shallot; 2 toes garlic; 250 gram cherryto; 5 tablespoon paprika; 5 tablespoon olive oil; 50 ml tomato juice; 15 tablespoon balsamic vinegar; 2 bulb Mozzarella; 100 gram fresh spinach leaves

Ingredients

Directions

Preheat the oven to 220 ° C.
Cut the zucchini into cubes of 2 cm.
Cut the shallots into quarters.
Cut the garlic into slices.
Drain the mozzarella and pat dry.
Boil the fusilli in a pan with plenty of boiling water and a little salt in 10-12 minutes until al dente.
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.
Roast the zucchini mixture in the oven in 20-25 minutes until al dente.
Spoon 1-2 times.
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.
Drain the fusilli in a colander and scoop the still warm pasta with the roasted vegetables through the dressing.
Allow the salad to cool.
Cut the mozzarella into cubes.
Spoon the cubes of mozzarella and spinach through the salad just before leaving.