I’m not mad about a salad with too much pasta or all that sticky mayo.  So just a little pasta served together with delish roasted baby rosa tomatoes, mozzarella & a zingy lemon & apple cider vinegar dressing makes a wonderful side carb for any summer dish.  You must try this.

1 Punnet Baby Rosa Tomatoes Cut into Halves
30ml Extra Virgin Olive Oil
2 Sprigs of Fresh Rosemary
30ml Chopped Thyme
Coarse Salt & Black Pepper

Pre-heat oven at 200 degrees C.

Place tomatoes on a baking tray and drizzle with the olive oil.  Sprinkle with the rosemary, chopped thyme, salt and pepper.  Roast on the bottom rack of the oven for approximately 30-40 mins until soft and dried out.  Set aside to cool until ready to use.

220g Farfelle Pasta (Fusilli pasta also works well) cooked “al dente”, drained but not rinsed (dressing sticks to the pasta better this way).  Lay the pasta out on a tray to cool.
Soft Mozzarella Balls, depending on the size, 2 – 3 large or 6 – 8 small, broken into bite size pieces
1 – 2 Avocados, sliced into wedges

45ml Lemon Juice
60ml Extra Virgin Olive Oil
60ml Apple Cider Vinegar
Zest (rind) of One Lemon
Generous Pinch of Salt
Coarse Salt & Black Pepper

Place all ingredients in a blender/food processor.  Pulse until blended.  Adjust seasoning to suit your taste.

Lightly toss the tomatoes with some of the dressing.   Place the pasta on a platter and top with the tomatoes and broken mozzarella pieces.  Drizzle the remaining dressing over the salad.  Arrange the avo wedges around the edge of the platter or decoratively across the top of the salad.

Bon Appetite!

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