Description
A fresh and creamy pasta salad with cherry tomatoes, mozzarella, and basil tossed in a white balsamic vinaigrette. Perfect for summer meals.
Ingredients
1 pound small pasta (fusilli, penne, or orecchiette)
16 ounces mozzarella balls (ciliegine or pearls)
3 cups cherry tomatoes
1/2 cup thinly sliced fresh basil
1/3 cup extra virgin olive oil
3 tablespoons white balsamic vinegar
1 teaspoon kosher salt (plus more for pasta water)
1 teaspoon freshly ground black pepper
1 clove garlic, minced
Instructions
1. Cook pasta in salted water until al dente. Drain and cool slightly.
2. Whisk together olive oil, white balsamic vinegar, garlic, salt, and pepper in a small bowl.
3. In a large mixing bowl, combine pasta, tomatoes, mozzarella, and basil.
4. Pour the dressing over the salad and toss gently to combine.
5. Let the salad sit at room temperature for 10-15 minutes before serving.
6. Chill slightly if desired, but avoid over-refrigerating.
7. Serve with extra basil and cracked pepper on top.
Notes
Store leftovers in an airtight container for up to 2 days.
Add extra olive oil and vinegar before serving again if needed.
This salad pairs well with grilled chicken or roasted salmon.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 325
- Sugar: 3g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 20mg