Description
A refreshing summer pasta salad with creamy mozzarella, juicy tomatoes, and aromatic basil, dressed in a zesty olive oil and white balsamic vinegar. Simple to make and perfect for picnics or light meals, this dish balances fresh and bold flavors easily.
Ingredients
1 lb small pasta (fusilli, penne, or similar)
16 oz mozzarella balls (ciliegine or pearls)
3 cups cherry tomatoes (halved)
1/2 cup fresh basil (thinly sliced)
1/3 cup extra virgin olive oil
3 tbsp white balsamic vinegar
1 clove garlic (minced)
1 tsp salt
1 tsp black pepper
Instructions
Boil salted water in a large pot and cook the pasta until al dente. Drain and rinse with cold water to cool.
Halve mozzarella balls and cherry tomatoes. Add to a large mixing bowl with fresh basil.
In a separate bowl, whisk together olive oil, white balsamic vinegar, minced garlic, salt, and black pepper.
Pour the dressing over the pasta and vegetable mixture. Toss until evenly coated. Serve chilled or at room temperature.
Notes
Use fusilli or penne for better dressing adhesion.
Store leftovers in an airtight container in the refrigerator for up to 1 day.
Add extra basil for more vibrancy or halved cherry tomatoes for larger size.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: salad
- Method: Stir-frying/Tossing
- Cuisine: Italian