Description
A vibrant, no-fuss summer pasta salad bursting with juicy tomatoes, creamy mozzarella, and fragrant basil. Perfect for potlucks or quick meals, this dish combines pantry staples in 20 minutes with a glossy balsamic dressing. Delivers authentic Italian flavors without an oven.
Ingredients
16 ounces rotini or penne pasta
2 cups cherry tomatoes, halved
8 ounces fresh mozzarella pearls or cubed fresh mozzarella
1/2 cup fresh basil leaves, roughly chopped
1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Optional: 2 cloves garlic, finely minced
Instructions
Bring a large pot of heavily salted water to a rapid boil. Cook pasta 8-10 minutes until al dente. Wash tomatoes and chop basil while pasta cooks.
Drain pasta and rinse under cold water for 60 seconds to halt cooking.
Combine olive oil, balsamic vinegar, oregano, minced garlic (if using), salt, and pepper in a bowl. Whisk 15 seconds until glossy.
Add cooled pasta, tomatoes, mozzarella, and basil to the dressing. Fold gently until all is coated.
Let rest 15 minutes at room temperature before serving.
Notes
Optional: Add garlic for extra depth.
Storage: Keep refrigerated in tightly sealed containers for up to 3 days.
Tip: Use cold rinse water to avoid mushy pasta.
- Prep Time: 15
- Cook Time: 12
- Category: Recipes
- Method: Boiling and Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 1800mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg