Description
A delightful summer salad combining vibrant flavors of tomatoes, mozzarella, and fresh basil, perfect for gatherings.
Ingredients
Scale
- 2 cups garden cherry tomatoes (halved)
- 1 cup fresh basil leaves (roughly torn)
- 2 cloves garlic (minced)
- 8 ounces fresh mozzarella balls (bocconcini) (drained and halved)
- 12 ounces short pasta (such as penne or fusilli)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- To taste: salt and freshly ground black pepper
- ¼ cup pine nuts (toasted, optional)
- 1 teaspoon red chili flakes (for a hint of heat, optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, usually around 9-11 minutes depending on the pasta type.
- Drain the pasta and rinse briefly under cold water to stop the cooking process.
- Rinse and halve the cherry tomatoes. Tear the basil leaves and mince the garlic.
- In a large mixing bowl, toss together the cooled pasta, cherry tomatoes, mozzarella, basil, and minced garlic.
- Whisk together the olive oil with balsamic vinegar, then pour the dressing over the salad and toss gently.
- Season with salt and pepper to taste, and sprinkle with toasted pine nuts and red chili flakes if desired.
- Refrigerate the pasta salad for at least 30 minutes before serving.
Notes
Use ripe tomatoes for best flavor. Store in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Side Dish
- Method: Cold Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg