Fresh Mozzarella And Tomato Pasta Salad
This fresh mozzarella and tomato pasta salad is a vibrant and refreshing dish perfect for warm weather. Tossed with fresh basil and a light vinaigrette, it makes a delightful side or a light meal.
This recipe is italian style, lunch, scaled for 4 servings, with 15 min prep and 10 min cook.
Prep: 15 min · Cook: 10 min · Total: 25 min · Serves: 4
Quick cooking notes
- Core ingredients include fresh basil, balsamic vinegar, cherry tomatoes, pasta.
- Follow all 5 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 4 servings.
Ingredients
- 1 cup fresh basil (chopped)
- 1 tbsp balsamic vinegar
- 250 g cherry tomatoes (halved)
- 2 cups pasta (cooked and cooled)
- 200 g fresh mozzarella (cubed)
- 3 tbsp olive oil
- 1 tsp black pepper (freshly ground)
- 1 tsp salt
Instructions
- Cook the pasta according to package instructions, then drain and cool it under cold water.
- In a large bowl, combine the cooked pasta, cubed fresh mozzarella, halved cherry tomatoes, and chopped fresh basil.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
- Pour the dressing over the pasta salad and toss gently to combine all ingredients.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Nutrition (per serving)
- Calories: 350
- Protein: 12 g
- Fat: 20 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 400 mg
Nutrition values are estimates based on stored ingredient totals and serving size.
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