Description
A vibrant pasta salad with cherry tomatoes, mozzarella, basil, and a bright balsamic dressing, perfect for summer gatherings.
Ingredients
Scale
- 12 ounces short pasta (penne, fusilli, or farfalle)
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella, torn into bite-sized pieces
- 1 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons pine nuts or toasted walnuts (optional)
- 1 tablespoon honey or maple syrup (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and rinse briefly under cool water.
- While the pasta cooks, make the dressing: whisk together olive oil, balsamic vinegar, minced garlic, honey (if using), salt, and pepper in a small bowl.
- In a large serving bowl, combine the halved cherry tomatoes and torn mozzarella. Add the warm pasta.
- Pour the dressing over the pasta mixture and toss gently to coat.
- Add the torn basil leaves and fold them in carefully.
- Sprinkle with red pepper flakes and toasted nuts. Serve immediately, at room temperature, or chilled.
Notes
For a vegan version, use plant-based mozzarella and swap honey for maple syrup.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 30mg
Keywords: caprese, pasta salad, summer recipes, vegetarian, easy meals