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Homemade Tagliatelle with Olives, Mozzarella and Arugula

07/11/2015 by Franceska 1 Comment

Pasta with Olives, Mozzarella and Arugula

This tagliatelle salad is one of my favorite summer recipes. I made it with fresh homemade tagliatelle (you can see the recipe here), but of course, you can combine any type of pasta with these ingredients. I love homemade pasta, fresh of dried, it doesn’t matter, it just tastes great. I cannot say which one I prefer the most, dried of fresh pasta, although the fresh pasta absorbs more sauce and it has a softer texture. As I said before in other posts, I hate the cleaning up part, so if you hate it too, this is the perfect recipe.

Pasta with Olives, Mozzarella and Arugula

Here in Italy, the pasta salad is one of the most popular summer recipes, not just because there is a great variety of ingredients that you can prepare it with, but also because it is an easy and quick recipe to cook, so you can avoid having to stay near the stove much during the hot summer days… I’m not one of those who say that you must not rinse the pasta when preparing pasta salad. When you rinse it under the cold water you stop the cooking process because pasta for this kind of recipes needs to be “al dente”, and another thing why you should rinse the pasta is that I’m sure you don’t want it to have that starchy coating…  But if you don’t want to rinse it, just put it on a baking sheet, spray with some olive oil and wait until it cools down. I usually take the pasta out of the fridge at least 15 minutes before serving and then I adjust it with salt and pepper. For pasta salad, I prefer short pasta, but this time I had fresh tagliatelle in the fridge so I used these, it was delicious anyway, although I have to admit that I still prefer short pasta 🙂

Let me know what you think if you try this recipe! Enjoy your pasta! 🙂

Recipe - Tagliatelle with Olives, Mozzarella and Arugula

Pasta with Olives, Mozzarella and Arugula
Pasta with Olives, Mozzarella and Arugula

Tagliatelle with Olives, Mozzarella and Arugula

  Veggie Pasta

November 7, 2015

  • Prep: 5 mins
  • Cook: 5 mins
  • Yields: 4 Servings

Ingredients

320 g Tagliatelle

160 g Mozzarella Pearls

80 g Arugula

80 g Black Olives

4 tbsp Extra-Virgin Olive Oil

Salt and Pepper, to taste

Directions

1Bring a large pot of salted water to the boil and cook tagliatelle as indicated on the package or if fresh, as indicated in the recipe.

2Cut in half the olives and put them in a large bowl with the rest of ingredients.

3Drain the pasta and combine with other ingredients in the bowl.

4Salt and pepper to taste and toss well to coat.

If you prefer cold pasta, when ready rinse it under cold running water for a few seconds.

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Filed Under: Pasta Salad Tagged With: Arugula, Mozzarella, Olives, Tagliatelle

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