Description

A vibrant Italian-inspired pasta salad combining cherry tomatoes, fresh mozzarella, and basil with a tangy balsamic vinaigrette. Perfect for summer gatherings, potlucks, and meal prep.

Ingredients

Scale

1 pound rotini or fusilli pasta
2 cups cherry tomatoes, halved
8 ounces fresh mozzarella balls, halved
1 cup fresh basil leaves, torn
1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon red pepper flakes (optional)

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Instructions

1. Bring a large pot of heavily salted water to a boil. Add pasta and cook until al dente according to package directions, about 8-10 minutes.
2. While pasta cooks, prepare the dressing by whisking together olive oil, balsamic vinegar, minced garlic, salt, pepper, and red pepper flakes in a small bowl.
3. Drain cooked pasta and rinse briefly under cold water. Transfer to a large mixing bowl while still slightly warm.
4. Pour three-quarters of the dressing over the warm pasta and toss well to coat. Allow to cool to room temperature, about 15 minutes.
5. Add halved cherry tomatoes and mozzarella balls to the cooled pasta. Gently fold to combine.
6. Tear fresh basil leaves and fold them into the salad just before serving.
7. Taste and adjust seasoning, adding remaining dressing if needed. Serve immediately or refrigerate for up to 3 days.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Add fresh basil just before serving for best color. Let salad sit at room temperature for 20 minutes before serving if refrigerated. Reserve extra dressing to refresh the salad before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 285
Sugar: 3g
Sodium: 380mg
Fat: 14g
Carbohydrates: 30g
Fiber: 2g
Protein: 10g