Recipe courtesy of David Rocco

Cold Pasta Salad

  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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1 pound rigatoni or penne pasta

1 pound green beans, tips removed, steamed and chopped

1/2 cup extra-virgin olive oil

2 large balls buffalo mozzarella cheese, diced

Kosher salt and freshly ground black pepper

Zest of 1 lemon


  1. Cook the pasta, and then drain and let cool. Stir in the green beans, oil and mozzarella and season with salt and pepper. Sprinkle the lemon zest on top, mix well and serve.

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