At a glance
You'll be combining tender buttered carrots with cooked pasta, fresh greens, and edible daisies for a vibrant spring salad that celebrates wild meadow flavors. The key is tossing everything while the pasta is still warm so the mozzarella melts gently, then finishing with delicate daisy blooms just before serving.
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Cook the pasta and peel the carrots
Cook the pasta in salted water until al dente. Peel the carrots and use a peeler to slice them into thin ribbons.
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Sauté in butter
Melt a knob of butter (about 1–2 tablespoons) in a saucepan and add the carrots. Let them braise gently for about five to seven minutes, until nicely softened. Remove from the heat and stir in the washed dandelion leaves.
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Mix everything together
Put the cooked, drained pasta into a bowl. Add the carrots with dandelion leaves, chopped tomatoes, washed and dried rocket, and torn mozzarella. Mix while the pasta is still warm, so the mozzarella melts slightly.
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