Lunchbox Fusilli Salad with Zucchini, Cherry Tomatoes and Mozzarella
A fresh fusilli salad with pan-fried zucchini, cherry tomatoes and mini mozzarella in a lemon-mustard dressing. It tastes good cold, stays pleasantly al dente thanks to the short time in the dressing, and works well in a lunchbox.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 200 g Fusilli
- 1 pc Zucchini
- 200 g Cherry tomatoes
- 125 g Mini mozzarella, drained
- 50 g Black olives, pitted
- 60 g Arugula
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
- 1 tsp Dijon mustard
- 1 pc Garlic clove
- 1 bunch Basil
- Salt
- Black pepper
Method
- Cook the pasta in plenty of salted water according to the package instructions until al dente, drain, rinse briefly under cold water and let drain well.
- Cut the zucchini into small cubes and fry in 1 tbsp olive oil over medium to high heat for about 4 to 5 minutes, until lightly browned. Season with salt and let cool.
- For the dressing, whisk together lemon juice, mustard, 2 tbsp olive oil and the finely chopped garlic clove, then season with salt and pepper to taste.
- Halve the cherry tomatoes, drain the olives, drain the mozzarella and wash the arugula. Roughly chop the basil.
- Toss the pasta, zucchini, tomatoes, olives and mozzarella together in a bowl, fold in the dressing and season again with salt and pepper.
- Fold in the arugula and basil just before packing, and divide the salad between two lunchboxes.