Description
A light, fresh, and flavorful pasta salad featuring ripe tomatoes, creamy mozzarella, and aromatic basil, tossed with a tangy homemade vinaigrette.
Ingredients
Scale
- ½ pound dried farfalle or small pasta
- 8 oz mozzarella pearls or cubed fresh mozzarella
- 2 cups grape tomatoes, halved
- ¼ cup fresh basil, thinly sliced
- Salt and black pepper, to taste
- For the Vinaigrette:
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2–3 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp Italian seasoning
- ¼ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Start by boiling a pot of water and cooking the pasta until it reaches an al dente texture, which should take about 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set it aside in a large bowl to cool completely.
- In a medium-sized mixing bowl or jar, combine the olive oil, balsamic vinegar, fresh lemon juice, garlic, Italian seasoning, kosher salt, and black pepper. Whisk or shake vigorously until the dressing is smooth and emulsified. This dressing acts as the perfect balance to the flavors within the salad, adding zest and depth.
- In the bowl containing the cooled pasta, add the halved grape tomatoes, mozzarella pearls, and sliced fresh basil. Each ingredient contributes different textures and flavors, so it’s important to mix until all components are nicely compiled.
- Pour the prepared vinaigrette over the salad mixture and gently toss until everything is well coated. Adjust the seasoning with salt and pepper to suit your taste preferences. Ensure each piece is lightly covered with the beautiful vinaigrette for maximum flavor infusion.
Notes
Chill the salad briefly before serving for a refreshing cool delight.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
Nutrition
- Calories: 320 kcal
- Sodium: 420 mg
- Protein: 12 g