Description
A refreshing and vibrant Italian-inspired pasta salad that captures the essence of summer. Featuring juicy cherry tomatoes, fragrant basil, and creamy mozzarella balls, this dish is the perfect balance of hearty pasta and fresh garden ingredients. It’s an ideal choice for potlucks, BBQs, or a light, effortless weeknight dinner.
Ingredients
- 12 oz pasta (penne or fusilli work best)
- 1 cup cherry tomatoes, halved
- 1 cup mini mozzarella balls (bocconcini)
- 1 cup fresh basil leaves, roughly chopped
- 1/4 cup red onion, finely diced
- 1/3 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Optional: Balsamic glaze or grated Parmesan for topping
Instructions
- Cook Pasta: Boil the pasta in salted water according to package directions until al dente. Drain and rinse under cold water to stop the cooking and prevent sticking.
- Prep Ingredients: While the pasta cools, halve the tomatoes, dice the onion, and chop the fresh basil.
- Whisk Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Toss: In a large mixing bowl, combine the cooled pasta, tomatoes, mozzarella, basil, and red onion.
- Dress: Drizzle the dressing over the salad and toss gently until everything is evenly coated.
- Chill: (Optional but recommended) Let the salad sit in the refrigerator for 30 minutes before serving to allow the flavors to meld.
Notes
- Al Dente is Key: Ensure the pasta is firm (al dente) so it holds up against the dressing without becoming mushy.
- Make-Ahead: This salad actually tastes better the next day! Store it covered in the fridge.
- Refresh: If the pasta absorbs the dressing after sitting, add a tiny splash of olive oil and balsamic vinegar before serving.
- Substitutions: If you don’t have bocconcini, diced regular mozzarella or feta cheese work beautifully as well.
- Prep Time: 15 min
- Cook Time: 10 min