Description
A vibrant and refreshing pasta salad featuring cherry tomatoes, fresh mozzarella, and basil, all tossed in a simple balsamic-olive oil dressing.
Ingredients
Scale
- 12 ounces pasta (fusilli, farfalle, or penne)
- 2 cups cherry or grape tomatoes, halved
- 8 ounces fresh mozzarella, torn or split into small balls (bocconcini)
- 1 cup fresh basil leaves, torn
- 1/3 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar or balsamic glaze
- 1–2 cloves garlic, finely minced or grated
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
- Optional: 1/4–1/3 cup pine nuts or toasted walnuts
- Optional: 1 teaspoon honey or a pinch of sugar (if tomatoes are very acidic)
Instructions
- Cook the pasta al dente.
- Drain and cool the pasta.
- Prep the tomatoes, mozzarella, and basil.
- Make the dressing.
- Combine pasta and vegetables.
- Season and finish.
- Chill or serve immediately.
Notes
For best results, let the pasta cool slightly before adding the dressing. Use a mix of tomato colors for visual appeal and sweetness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pasta salad, Caprese salad, summer salad, vegetarian pasta, easy pasta recipe