A cheesy stringy recipe for Warm Herbed Macaroni and Mozzarella Salad

Ingredients
Vinaigrette
2 tbsp. extra virgin olive oil
2 tsp. red wine vinegar
2 tsp. freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper

OR
Any good quality bottled Italian dressing of your choice

Salad
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

How to
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.

This article uses material from the Warm Herbed Macaroni and Mozzarella Salad article on the Healthy Recipes wiki at Wikia and is licensed under the