Description
A vibrant, Italian-inspired pasta salad featuring cherry tomatoes, mozzarella, and fresh basil, perfect for summer potlucks and picnics.
Ingredients
- 8–12 oz pasta (fusilli, farfalle, or rotini)
- 1 pint cherry or grape tomatoes, halved
- 8 oz mozzarella balls (bocconcini or ciliegine), drained
- 1 cup fresh basil leaves, torn or chiffonade
- 3–4 tbsp extra-virgin olive oil
- 1–2 tbsp balsamic vinegar
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until just al dente.
- Drain the pasta, then spread it on a baking sheet or transfer to a large bowl to cool briefly.
- In a large mixing bowl combine the cooled pasta with the halved cherry tomatoes, drained mozzarella balls, and torn basil leaves.
- Drizzle with olive oil and balsamic vinegar. Season generously with salt and pepper.
- Toss gently until well combined. Serve immediately or chill for 30 minutes to meld the flavors.
Notes
Optional: Use whole-wheat or gluten-free pasta. Add lemon zest or a squeeze of lemon juice for brightness. If necessary, cube fresh mozzarella instead of using pearls.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook, Boiling
- Cuisine: Italian