A cheesy stringy recipe for Warm Herbed Macaroni and Mozzarella Salad
2 tbsp. extra virgin olive oil
2 tsp. red wine vinegar
2 tsp. freshly squeezed lemon juice
Freshly ground black pepper
Any good quality bottled Italian dressing of your choice
2 cups gluten-free/low carb elbow macaroni
1/2 cup julienned fresh basil leaves
1 tbsp. chopped fresh Italian flat-leaf parsley
1 cup reduced fat shredded mozzarella
In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt and pepper. Set aside. If you’re using a bottled dressing, follow the instructions below.
Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions. Drain the macaroni and transfer it to a medium serving bowl. Add the basil and half of the dressing. If using bottled dressing, add enough to moisten the macaroni – you don’t want it swimming in dressing. Stir to combine thoroughly. Let the pasta sit for a minute or so to cool slightly. Add the mozzarella and the remaining dressing. Again, if using a bottled dressing, add enough to moisten the salad a bit more – you can easily eyeball this.
Stir very well to combine and to make sure the cheese is all melted. It will be VERY gooey and stringy – this is the nature of mozzarella, so don’t worry if it appears very stringy. Serve immediately with sides of your choice.