Italian Spring Salad

Italian Spring Salad

Serving Size: 2-3 people


  • 2 Handfuls of your favourite pasta
  • 60g Arugula
  • 1 Avocado (sliced)
  • 1 Big mozzarella ball
  • 1 Small zucchini (sliced)
  • 3 Handfuls of baby tomatoes (cut in half)
  • 4 Slices of prosciutto
  • 1 Handful of black olives
  • Juice of 1 ½ Lemons
  • 1 ½ Teaspoons of honey
  • 1 Teaspoon of vinegar
  • Balsamico glaze
  • Olive oil
  • Pepper
  • Herb mix


Boil pasta until al dente according to the package instructions.

Rinse and drain pasta and set aside to cool down a bit.

Fry zucchini and half of tomatoes.

Meanwhile make the sauce. Mix together lemon juice, vinegar, honey and pepper.

Mix arugula and pasta together.

Put pasta and arugula on a salad plate/bowl. Arrange on a dish the zucchini with tomatoes, avocado, olives, prosciutto and tear the mozzarella in pieces.


When using pasta for salad, toss it in a large bowl with couple tablespoons of milk once its cooked. The milk helps prevent the pasta from sticking together.