INSALATA DI RISO - a refeição de Verão italiana - SAL&SAUDADE

mozzarella balls

🥗Healthier: feta cheese

💰Cheaper: cubed cheddar

Feta adds a tangy flavor, while cheddar is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a high smoke point, while canola is budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers health benefits, while white vinegar is cost-effective.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach provides nutrients, while dried herbs are often less expensive.

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.

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

Add mozzarella balls and fresh basil to the bowl.

In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, and Italian seasoning.

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

Season with salt and black pepper to taste.

Refrigerate for at least 30 minutes to allow flavors to meld.

Serve chilled or at room temperature.

Cooking Techniques

Spice Level:

Allergens