Persimmon Pancakes

I’m about to say something pretty controversial… Persimmon is the new banana! I know crazy. But I’ll prove it with these 5 ingredient Persimmon Pancakes! Thanks to this magical fruit, these pancakes are dairy free and have no added sugar or sweeteners. They come together in 5 minutes for an easy addition to your breakfast routine.

Marinated Mozzarella Pasta Salad

Richelle
Prep Time 20 mins
Cook Time 13 mins
Total Time 9 mins
Course lunch, Salad, Side Dish
Cuisine Italian
Calories 1 kcal

Ingredients
  

Marinade:

  • 1/2 cup Tuscanini Extra Virgin Olive Oil with Basil
  • 2 Cloves Crushed Garlic
  • 2 Tbs Fresh Parsley Chopped*
  • 1 Tbs Fresh Thyme*
  • 1 Tbs Fresh Oregano*
  • 1/ s tsp red pepper flakes optional
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1 8 oz ball of Fresh Mozzarella Cubed

Salad:

  • 1 Box Rigatoni or Penne pasta cooked according to directions
  • 1 bag of Spinach
  • 1/4 cup sun dried tomatoes slices
  • 1 cup cherry tomatoes halved

Dressing:

  • Leftover marinade
  • 1/4 cup balsamic vinegar

Instructions
 

  • Mix all marinade ingredients together, and pour over mozzarella cubes, making sure each cube is coated evenly. Allow to marinate in the fridge overnight, up to 24 hours.
  • Add Salad ingredients (pasta, spinach, sun-dried tomatoes, and cherry tomatoes) in a large bowl
  • Using a slotted spoon, separate the mozzarella cubes from the marinade and add them to the salad. Reserve the leftover marinade.
  • Add balsamic vinegar to the remaining marinade and mix to create the dressing.
  • Pour dressing generously over salad, and toss to mix evenly.
  • Serve fresh and enjoy!

Notes

*If using dried herbs, use 1 tsp for every tbs of fresh herb called for
** While this salad is best served fresh, it will last 3-4 days in the fridge for your continued enjoyment
Keyword Mozzarella, Pasta Salad, Summer Lunch

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