Description
A light and satisfying summer salad made with pasta, mozzarella, tomatoes, basil, and a balsamic dressing.
Ingredients
- 8 oz rotini or mini bowtie pasta
- 8 oz mozzarella pearls
- 2 cups grape or cherry tomatoes, halved
- ⅓ cup fresh basil, chopped or chiffonade
- ⅓ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- Salt & pepper, to taste
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse with cold water to cool.
- In a large bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Add the pasta, then gently fold in tomatoes, mozzarella pearls, and basil.
- Toss everything to coat, then let it rest at room temperature for about 30 minutes—or refrigerate—for flavors to meld.
- Taste and adjust seasoning or drizzle with extra balsamic before serving.
Notes
- Use different pasta shapes like fusilli or orzo for variety.
- For a lighter dressing, substitute balsamic with red wine vinegar and a touch of honey.
- Mix in roasted red peppers, capers, or olives for extra flavor.
- Add cooked chicken or white beans for a heartier salad.
- Store leftovers in an airtight container in the fridge for up to 3–4 days. Stir before serving.
- Best served cold or at room temperature, not meant for reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg