Description
A vibrant Italian salad blending cool pasta with chewy pasta, juicy tomatoes, creamy mozzarella, and basil in a simple olive oil and vinegar dressing. Perfect for quick lunches or warm-weather meals.
Ingredients
8 oz (225g) dried pasta
4 medium sun-ripened tomatoes
12 oz (340g) mozzarella balls
1 cup packed fresh basil
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Salt to taste
Instructions
Boil pasta in salted water until al dente
Drain thoroughly and cool for 10 minutes
Chop cooled pasta into 1-inch pieces
Halve tomatoes and drain juice for 5-10 minutes
Cut mozzarella into bite-sized cubes and drain
Crumble basil leaves to release oils
Toss all ingredients in a large bowl
Drizzle oil first, vinegar second
Add dressing gradually, mixing between additions
Notes
Chill pasta salad for 1 hour before serving
Use penne or farfalle for best texture
Room-temperature mozzarella prevents water pooling
Cherry tomatoes can replace with less moisture
Red wine vinegar is a suitable substitute for balsamic
- Prep Time: 20
- Cook Time: 10
- Category: Trending
- Method: Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 40mg
