Cold pasta salad with peppers, corn and mozzarella

Name: Cold pasta salad with peppers, corn and mozzarella
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 2
Cuisine: En
Ingredients: 7 oz farfalle pasta; 1 cup corn kernels; 1 bell pepper; 1 mozzarella ball; Dried rosemary to taste; Olive oil to taste; Black pepper to taste

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Main Dish

Very Easy

38 min

Perfect for hot days, picnics, or even as a side dish with a barbecue, this pepper, corn, and mozzarella salad will be our best friend for summer meals! Like all pasta salads, you can completely adapt the toppings to suit the seasons and your preferences; for example, you can add tuna or surimi for an extra boost of protein :-)

Ingredients

7 oz farfalle pasta
1 cup corn kernels
1 bell pepper
1 mozzarella ball
Dried rosemary to taste
Olive oil to taste
Black pepper to taste

Materials

Cutting board
Baking paper
Colander
Saucepan
Salad bowl
Fork

Preparation

Preparation30 min

Cook time8 min

To prepare the roasted peppers:
Using the oven: 25 minutes at 230°C (450°F).
Using an air fryer: 20 minutes at 200°C (400°F).
Then let them cool in a sealed freezer bag. Next, peel them and cut them into strips. Set aside.
Meanwhile, cook the pasta al dente in boiling salted water. Drain and rinse under cold water to stop the cooking process.
Transfer the pasta to a salad bowl and add the peppers, diced mozzarella, corn, pepper, dried rosemary and olive oil.
Mix well and taste. It might be a little low in salt because it has been rinsed, so add salt to taste.
The cold pasta salad with peppers, corn and mozzarella is ready!