Raw Peppers with Garden Vegetables and Mozzarella


This was yummy!  Would be even better (healthier) with cauliflower rice instead of pasta.

4 medium bell peppers
2 large ripe tomatoes
1 large cucumber
1 small red onion
12 fresh basil leaves, shredded
½ lb fresh mozzarella, drained
¼ c olive oil
3 tbsp lemon juice
1 tsp salt
½ tsp freshly ground black pepper
1 lb pasta (or cauliflower rice)

Core and halve the peppers; discard the seeds and membranes.  Cut into ½ inch squares and place into a large bowl.

Core and cut the tomatoes into ½ inch cubes and add them to the peppers.  Peel and cut the cucumber in half lengthwise, and scoop out and discard the seeds; cut into ½ inch cubes and add to the other peppers and tomatoes.  Dice the onion and add to the rest of the vegetables; add in the basil.  Cut the mozzarella into ¼ inch chunks and add to the vegetables.

Cook and drain the pasta.  Drizzle the oil and lemon juice over the vegetables in the bowl.  Sprinkle with salt and pepper and mix gently.  Pour over the pasta and toss together until vegetables are warmed through; serve immediately.

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