Filter
Reset
Sort ByRelevance
Tishasc22
Pasta salad with tomato balsamic dressing
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
15 minLunchegg, milk, coffee milk, dried oregano, salami, butter, cheese, fresh spinach,spinach omelet with salami
-
40 minLunchminced beef, olive oil, butter, onion, baking flour, winter roots, leeks, celery, cayenne pepper, fresh thyme, dried thyme, tomato cubes, peeled tomatoes, meat broth from tablet, Meat bouillon,Dutch vegetable soup with balls
-
15 minLunchmedium sized egg, fresh spinach, chilled hüttenkäse cheese, cress, tomatoes, avocado, extra virgin olive oil, Whole grain bread, margarine,spinach, egg and avocado with toasted bread
-
20 minLunchBrown bread, Pesto, avocado, feta, arugula,toasted sandwich with avocado, feta and pesto
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it