Description
A vibrant, chilled Italian pasta salad combining al dente pasta, creamy mozzarella, juicy tomatoes, and fresh basil. Quick to make, adaptable, and perfect for warm-weather meals.
Ingredients
12 oz short-shaped pasta (penne or fusilli)
2 large tomatoes (plum, heirloom, or cherry)
8 oz fresh mozzarella (or burrata)
1/4 cup fresh basil (or 1/2 tbsp dried parsley)
3 tbsp olive oil
1 tbsp non-alcoholic balsamic vinegar
1 tbsp sugar
Instructions
Boil 1.5L salted water (1 tbsp salt) in a pot.
Cook pasta al dente for 8–10 minutes.
Reserve 1/2 cup pasta water before draining.
Toss drained pasta with oil to coat.
Cut tomatoes into 1-inch cubes and salt to draw flavor.
Crumble mozzarella by hand and mix into pasta.
Whisk balsamic vinegar, 1 tbsp olive oil, and sugar into dressing.
Combine all ingredients in a bowl; toss to coat evenly.
Chill for at least 2 hours before serving.
Notes
Use durum semolina pasta for best texture.
Add 1 tsp lemon zest to brighten flavors.
For dairy-free, substitute vegan mozzarella.
Pat mozzarella dry to avoid excess moisture.
Test salad’s acidity balance before chilling.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg