Description
A vibrant summer dish featuring al dente pasta, ripe tomatoes, creamy mozzarella, and fresh basil. Light, refreshing, and perfect for lunch or gatherings.
Ingredients
12 oz short pasta (fusilli or orecchiette)
4 large tomatoes (or cherry tomatoes)
12 oz mozzarella cheese (or paneer substitute)
1/4 cup fresh basil leaves
3 tbsp extra virgin olive oil
Instructions
Boil water with 1 tbsp salt, cook pasta 3 minutes less than package instructions
Drain pasta, rinse with cold water, and drain well
Dice tomatoes (remove seeds), cube mozzarella, and finely slice basil
Combine pasta, tomatoes, mozzarella, and basil in a bowl
Drizzle olive oil and toss to coat evenly
Notes
Use room-temperature ingredients for better mixing
Add crumbled feta if mozzarella isn’t available
Toss pasta with oil immediately after draining
Chill salad for 15-30 minutes before serving
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg