This recipe, Cavatelli with vegetables and balsamic, is a perfect summer salad for lunches, snacks and dinner. Make it on a Sunday night and you'll have lunch ready the rest of the week.
8 ounces fresh mozzarella cheese, cut into bit-size chunks
1 cup sliced black olives
Directions
Bring a large pot of water to a boil, cook Cavatelli according to package instructions and set aside. Using same boiling water add broccoli, red pepper, carrots, and snow peas to blanch the vegetables. Pour vegetables into a strainer. Rinse in cold water until vegetables come to room temperature. Mix the oil, vinegar, garlic powder, dried basil, parsley flakes, salt and black pepper in a large bowl. Add the blanched vegetables, minced red onion, cavatelli, mozzarella and black olives. Toss to coat. Serve immediately or refrigerate until ready to serve; before serving stir well, making sure all of the ingredients are covered with dressing.
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