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Tomato Basil Salad with Mozzarella
Pasta:
3 ounces uncooked dried angel hair pasta
(Capellini), broken into thirds
Dressing:
1/4 cup olive or vegetable oil
1/4 cup red wine vinegar or cider vinegar
2 teaspoons granulated sugar
1 teaspoon finely chopped fresh garlic
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
Salad:
1/4 cup chopped fresh basil leaves*
4 medium Roma tomatoes, sliced 1/4-inch
4 ounces (1 cup) LAND O LAKESŪ Mozzarella Cheese, cubed
1/2-inch
Leaf lettuce
Fresh basil leaves, if desired
Cook pasta according to package directions. Rinse with
cold water; drain.
Meanwhile, in jar with tight-fitting lid combine all
dressing ingredients; shake well.
Just before serving, in large bowl combine cooked pasta,
basil, tomatoes and Mozzarella cheese. Gently stir in
dressing. Place 1 lettuce leaf on each individual
serving plate or line large serving plate with lettuce.
Arrange salad on plates. Garnish with additional basil
leaves. Makes 6 servings.
*Substitute 2 teaspoons dried basil leaves.
Recipe courtesy of Land O Lakes, Inc.
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