Noodle Salad with Leafy Greens and Mozzarella

Ingredients

• 200 g horned pasta
• 5 tbsp olive oil
• 1 ball mozzarella (ca. 125 g)
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• 1 bundle arugula
• 1 small radicchio
• Basil
• finest lemon zest strips

Instructions

1. 1.

   Cook the noodles in plenty of boiling salted water until al dente, drain, rinse with cold water, let drain and toss with 1 tbsp olive oil.

2. 2.

   Split the radicchio into leaves, wash together with arugula, pat dry, and tear into bite‑sized pieces if desired.

3. 3.

   Drain the mozzarella and cut into small cubes.

4. 4.

   Whisk lemon juice with remaining olive oil, season with salt and pepper, then combine thoroughly with the noodles. Fold in arugula, radicchio, and mozzarella, plate on bowls or plates, and garnish with basil leaves and lemon zest strips before serving.