Description
A fresh and light pasta salad featuring cherry tomatoes, mozzarella, basil, and a zesty dressing. Perfect for summer meals.
Ingredients
Scale
- 8 ounces short pasta (rotini, penne, or bowtie)
- 2 cups cherry or grape tomatoes, halved
- 8 ounces fresh mozzarella balls (bocconcini), drained and halved if large
- 1 cup fresh basil leaves, torn or thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 teaspoon red pepper flakes
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and rinse with cold water. Place in a large bowl.
- Whisk olive oil, balsamic vinegar, garlic, salt, pepper, and red pepper flakes in a small bowl.
- Add tomatoes, mozzarella, and basil to the pasta. Drizzle dressing and gently toss to coat.
- Taste and adjust seasoning. Let the salad rest for 10-15 minutes at room temperature.
- Serve chilled or at room temperature. Optionally garnish with fresh basil or Parmesan.
Notes
- Do not overcook pasta; it should be firm to bite.
- Drain mozzarella well to prevent watery salad.
- Use ripe tomatoes for best flavor.
- Let salad rest to blend flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-cook assembly with boiled pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
Keywords: Caprese, pasta salad, summer, vegetarian, easy, fresh, Italian