Ingredients
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1 pound small pasta (fusilli, penne, or rotini)
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16 ounces fresh mozzarella balls (bite-sized)
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3 cups cherry tomatoes, halved
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1/2 cup fresh basil, chopped
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1/3 cup extra virgin olive oil
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3 tablespoons white balsamic vinegar
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1-2 cloves garlic, minced
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Salt and pepper, to taste
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Optional: Red onion slices or black olives for added flavor
Instructions
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Cook the Pasta:
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Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (firm to the bite).
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Drain the pasta and rinse under cold water to cool it quickly. Set aside.
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Prepare the Dressing:
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In a small bowl, whisk together extra virgin olive oil, white balsamic vinegar, minced garlic, salt, and pepper. This simple dressing will bring out the natural flavors of the salad.
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Combine the Salad Ingredients:
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In a large bowl, add the cooled pasta, halved cherry tomatoes, mozzarella balls, and chopped basil.
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Drizzle the dressing over the salad and toss gently to combine. Make sure everything is evenly coated with the dressing.
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Let It Rest:
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Allow the salad to sit for 10-15 minutes before serving. This step lets the flavors meld together and makes the salad even tastier.
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Serve and Enjoy:
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Serve immediately or refrigerate for later. If you choose to store it, add the fresh basil just before serving to maintain its vibrant color and flavor.
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Notes
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Customize the Salad: Feel free to add grilled chicken, shrimp, or even roasted vegetables like zucchini or bell peppers to turn this into a more filling meal.
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Vegan Version: Use vegan mozzarella to make this recipe suitable for a plant-based diet.
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Storage: This pasta salad can be made a day ahead and stored in the fridge for up to 2-3 days. The flavors only get better with time!
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Serving Suggestions: Perfect as a side dish for grilled meats, BBQs, or as a light meal on its own.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad / Side Dish
- Method: Tossing/Chilled
- Cuisine: Italian
- Diet: Vegetarian