Fusilli Panzanella Salad

Name: Fusilli Panzanella Salad
Yield: 4
Ingredients: 300 g of fusilli pasta; 200 g of cherry tomatoes, cut into cubes; 100 g of small pitted green olives; 1 cucumber, cut into cubes; 2 slices of Italian bread, toasted and cubed; 200 g of buffalo mozzarella balls; Zest of 1 lime; 5 giant scallion leaves, chopped; Extra virgin olive oil; Salt; Ground black pepper

1
300 g of fusilli pasta
2
200 g of cherry tomatoes, cut into cubes
3
100 g of small pitted green olives
4
1 cucumber, cut into cubes
5
2 slices of Italian bread, toasted and cubed
6
200 g of buffalo mozzarella balls
7
Zest of 1 lime
8
5 giant scallion leaves, chopped
9
Extra virgin olive oil
10
Salt
11
Ground black pepper

Ingredients

1
300 g of fusilli pasta
2
200 g of cherry tomatoes, cut into cubes
3
100 g of small pitted green olives
4
1 cucumber, cut into cubes
5
2 slices of Italian bread, toasted and cubed
6
200 g of buffalo mozzarella balls
7
Zest of 1 lime
8
5 giant scallion leaves, chopped
9
Extra virgin olive oil
10
Salt
11
Ground black pepper

Directions

1
Combine the tomatoes, cucumber, olives, and mozzarella
2
Season with lime zest and scallion
3
Temper with salt and black pepper, add 5 tablespoons of extra virgin olive oil, combine, and refrigerate
4
Cook the pasta, drain, cool in cold running water, and mix with the salad
5
Before serving, add crunchy bread

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