Description
A simple, fresh pasta salad featuring mozzarella, tomatoes, and basil with a light balsamic dressing. This recipe is quick to prepare and perfect for summer meals or gatherings.
Ingredients
Scale
- 12 oz short pasta (rotini or penne)
- 1 pint cherry or grape tomatoes, halved
- 8 oz fresh mozzarella pearls (bocconcini), drained
- 1 cup fresh basil leaves, roughly chopped
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside to cool completely.
- While the pasta cools, prepare the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
- In a large bowl, combine the cooled pasta, halved tomatoes, mozzarella pearls, and chopped basil.
- Pour the dressing over the pasta mixture. Toss gently until all ingredients are evenly coated.
- Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- You can substitute small balls of fresh mozzarella with larger balls cut into bite-sized pieces.
- For best flavor, prepare this salad up to 4 hours ahead of time.
- If you do not have fresh basil, you can use 1 tablespoon of dried Italian seasoning in the dressing, but fresh basil is recommended.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Salad
- Method: No Cook (after boiling pasta)
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5
- Sodium: 350
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 12
- Cholesterol: 30