Corkscrew Pasta Salad with Vegetables and Mozzarella

Mozzarella is one of the most refreshing cheeses there is, and works very well with grilled vegetables in this sauce. The pasta salad recipe calls for frozen grilled vegetables, which will greatly reduce the preparation time; you could also buy grilled vegetables from your deli. To serve 4 you'll need:

Prep Time: 30 minutes

Cook Time: 35 minutes

Ingredients:

• A scant 2/3 pound (250 g) corkscrews
• 6 ounces (150 g) frozen grilled bell peppers
• 4 ounces (100 g) frozen grilled eggplant
• 4 ounces (100 g) frozen grilled zucchini strips
• 1 clove garlic
• A small bunch of parsley
• 4-5 fresh basil leaves
• 5 tablespoons olive oil
• A small hot pepper
• 1/2 pound (200 g) fresh mozzarella, diced
• Salt to taste

Preparation:

Dice the vegetables and let them thaw. Set pasta water to boil.

While it's heating, mince the parsley and shred the basil leaves. Combine them in a large bowl with the diced vegetables, the mozzarella, the olive oil, the clove of garlic, crushed but left whole (If you want a more garlicky result, mince it), and the hot pepper. Season to taste, mix well, cover, and chill lightly.

When the pasta water comes to a boil salt it and cook the pasta. When it reaches the al dente stage, drain it and cool it quickly by running cold water over it in the colander. Stir the pasta into the vegetable-and-mozzarella mixture, check seasoning, and it's ready.

Yield: 4 servings corkscrew pasta salad with vegetables and mozzarella.

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