In this recipe
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Notta Pasta Rice Spaghetti
Use this rice noodle as an alternative to regular spaghetti in all of your favorite recipes.
Fresh Mozzarella and Tomato Notta Pasta
The garlic infused dressing and rice pasta give this classic summer salad a new dimension of flavor.
Yield
4 servings
Time
20 minutes
Ingredients
1/2-16 oz box (8 oz) Notta Pasta Spaghetti
1/4 cup olive oil
1 tablespoon minced garlic
1/2 cup rice vinegar
1 teaspoon sugar
1 teaspoon salt and fresh cracked pepper
1 pint grape tomatoes, halved
2 cups fresh baby mozzarella balls (boconccini), halved
1/2 cup red onion, chopped
1/2 cup minced basil
1/4 cup olive oil
1 tablespoon minced garlic
1/2 cup rice vinegar
1 teaspoon sugar
1 teaspoon salt and fresh cracked pepper
1 pint grape tomatoes, halved
2 cups fresh baby mozzarella balls (boconccini), halved
1/2 cup red onion, chopped
1/2 cup minced basil
Directions
>>171<<
| 1. | Put a large pot of salted water on to boil. |
| 2. | Heat oil in a small skillet over a medium heat. Add garlic and cook until just golden. Remove from heat and pour into a large bowl. |
| 3. | Add vinegar, sugar, salt and pepper to taste. Whisk well. |
| 4. | Boil Notta Pasta according to box directions. Drain and rinse briefly. Add to vinegar mixture and toss. |
| 5. | Add tomatoes, mozzarella, onion and basil. Mix well and serve. |
Fresh Mozzarella and Tomato Notta Pasta
Nutrition Facts:*
CALORIES: 540
FAT: 27g
CHOLESTEROL: 45mg
SODIUM: 670mg
CARBS: 54g
PROTEIN: 17g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
