Description
A refreshing Italian pasta salad combining mozzarella, tomatoes, and basil in a creamy, tangy dressing. Chilled for optimal flavor, this easy-to-make summer dish is both vibrant and satisfying.
Ingredients
12 oz (340g) penne pasta (use gluten-free if needed)
6 oz (170g) fresh mozzarella (avoid low-moisture varieties)
4 large Roma tomatoes (or cherry tomatoes for crunch)
1 cup fresh basil (or cilantro/mint)
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (aged for depth)
Salt, to taste
Instructions
Bring a large pot of salted water to a boil.
Add pasta and cook 3 minutes less than package instructions (al dente). Drain, reserving 1/4 cup cooking liquid.
Cut mozzarella into 1/2-inch cubes, set in colander.
Dice tomatoes into 1/2-inch pieces. Tear basil leaves roughly.
Combine olive oil, balsamic vinegar, and 1/2 tsp salt in a bowl.
In a large bowl, mix cooled pasta, mozzarella, tomatoes, and basil.
Pour dressing over salad, reserving 1 tbsp for liquid addition.
Add pasta water by tablespoons until ingredients are moistened.
Toss gently with a fork to avoid crushing mozzarella.
Chill uncovered for 15 minutes to meld flavors.
Notes
Cook pasta al dente for best texture.
Salt mozzarella separately to avoid over-seasoning
Use a rubber spatula for gentle tossing
Adjust dressing consistency with reserved pasta water
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg