Description
A delightful summer dish featuring pasta, tomatoes, mozzarella, and basil.
Ingredients
Scale
- 10.5 ounces short pasta (penne, fusilli, or farfalle)
- Salt, for boiling water
- 9 ounces cherry tomatoes, halved
- 7 ounces fresh mozzarella balls, drained and halved
- 1 large handful fresh basil leaves, torn or sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze or reduction
- Freshly ground black pepper, to taste
- Sea salt, to taste
- 1 small clove garlic, minced (optional)
- 2 tablespoons toasted pine nuts (optional)
Instructions
- Fill a large pot with water and season it well with salt. Bring the water to a rolling boil.
- Add the pasta and cook until al dente, following the timing on the package. Drain the pasta thoroughly, then rinse it under cold water to cool completely.
- Place the cooled pasta in a spacious mixing bowl. Add the halved cherry tomatoes, mozzarella balls, and most of the basil leaves, saving a small portion for garnishing.
- Drizzle the extra-virgin olive oil and balsamic glaze evenly over the mixture. If you choose to use garlic, add it here. Season with sea salt and freshly ground black pepper.
- Gently toss everything to evenly distribute the ingredients and coat them with the dressing.
- Transfer the pasta salad to a serving bowl or platter. Sprinkle the toasted pine nuts and reserved basil over the top. You can serve it immediately or cover and refrigerate for up to 2 hours.
Notes
High-quality tomatoes and basil enhance the flavor. Customize by adding other vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold Toss
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Summer Pasta, Caprese, Italian Salad, Vegetarian, Quick Recipes