Description
A vibrant and refreshing pasta salad combining cherry tomatoes, mozzarella, and fresh basil, dressed with olive oil and balsamic vinegar, perfect for summer gatherings.
Ingredients
Scale
- 8 oz pasta (your choice, like rotini or penne)
- 1 cup cherry tomatoes, halved
- 8 oz mozzarella balls, halved
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta by boiling a large pot of salted water. Add the pasta and cook according to the package instructions. Once perfectly al dente, drain and cool under cold water to stop further cooking.
- Combine the halved cherry tomatoes, mozzarella balls, and chopped basil in a large mixing bowl.
- Whisk together the olive oil, balsamic vinegar, salt, and pepper in a small bowl.
- Toss the cooled pasta with the tomato mixture and pour the dressing over it. Gently toss to ensure everything is evenly coated.
- Serve chilled or at room temperature, allowing flavors to meld for added enjoyment.
Notes
Make the salad in advance for deeper flavors. Avoid freezing leftovers; store in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
Keywords: pasta salad, bruschetta, summer salad, vegetarian, Italian, fresh ingredients