Fridays in the Kitchen: Summer Italian Vegetables

mozzarella balls

🥗Healthier: feta cheese

💰Cheaper: cubed cheddar

Feta adds tanginess while cheddar is often less expensive.

pasta

🥗Healthier: whole grain pasta

💰Cheaper: pasta made from durum wheat

Whole grain offers more fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier but can be pricier.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides a milder flavor.

Cook pasta in salted boiling water until al dente, about 8-10 minutes.

Drain pasta and rinse under cold water to cool.

Chop cherry tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces.

Slice black olives and mozzarella balls in half if large.

In a large bowl, combine cooled pasta, chopped vegetables, olives, and mozzarella.

In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and black pepper.

Pour dressing over the pasta salad and toss gently to combine.

Add fresh basil leaves and mix lightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens