Description
A vibrant pasta salad featuring fresh tomatoes, creamy mozzarella, and fragrant basil, all tossed in a zesty herb vinaigrette.
Ingredients
- 12 ounces pasta (fusilli, penne, or bow ties)
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella balls, halved
- 1 cup fresh basil leaves, torn
- 1 small cucumber, diced (optional)
- 1/4 cup red onion, thinly sliced
- 1/3 cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- 1/4 cup toasted pine nuts or sliced almonds (optional)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain and rinse under cold water to stop cooking and cool slightly.
- While the pasta cooks, halve the cherry tomatoes, slice the mozzarella balls, tear basil, dice cucumber (if using), and thinly slice the red onion.
- Whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper in a small bowl. Taste and adjust acidity or seasoning.
- In a large bowl, toss the cooled pasta with tomatoes, mozzarella, basil, cucumber, and onion. Pour the dressing over the salad and toss gently until everything is evenly coated.
- Top with toasted pine nuts or almonds for crunch. Let the salad rest 15–20 minutes so flavors mingle before serving at room temperature.
Notes
For best flavor, use the freshest basil possible and allow the salad to sit before serving. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Italian