Mozzarella, Tomato, and Broccoli Slaw Pasta

When I first started using broccoli slaw, I paired the crunchy stir fry like quality of the slaw with primarily Asian inspired dishes. Since I had success with these kinds of dishes in the past, I was reluctant to try the slaw with Italian inspired dishes; but I thought there is no harm in trying! So, I grabbed some balsamic and red wine vinegar along with my italian spices and got started; and about 10 minutes later voila!, an italian inspired dish with broccoli slaw pasta. This dish offered a variety of texture and flavors with the creaminess of the fresh mozzarella, the tanginess of the balsamic vinegar, and the slight crunch of the al dente broccoli slaw with a burst of acidity from the tomatoes. This food adventure was not only easy like most of my other dishes but opened up my eyes to the array of uses for broccoli slaw.


The recipe (yields approximately 1 serving)

1/2 package broccoli slaw
1/2 tbsp balsamic vinegar
1/4 tbsp red wine vinegar
1/4 tbsp minced garlic
1 tsp garlic powder
1 tsp italian seasoning
1/2 tsp basil
1 serving fresh mozzarella, cubed
6-10 grape tomatoes
crushed red pepper flakes to tasted

1. Heat minced garlic in greased pan over medium low heat until fragrant.
2. Add broccoli slaw to pan with the balsamic and red wine vinegar and mix well. Cover and allow to sit for 3-5 minutes or until broccoli slaw cooked to taste (I prefer mine with some crunch because I am a girl who craves texture)
3. Add tomatoes, garlic powder, italian seasoning, and basil and cover for an additional 1-2 minutes.
4. Remove from heat and add cubed fresh mozzarella and crushed red pepper to taste.

**if you use fresh herbs, you may want to adjust the quantities.