Tomato Basil Pasta Salad

A fresh, vibrant tomato basil pasta salad with mozzarella, red onion, and homemade basil vinaigrette. Ideal for picnics, potlucks, or light weekday lunches.

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Course: dinner, side dish

Cuisine: Italian, Mediterranean

Prep Time: 15

Cook Time: 10

Chill Time: 30

Total Time: 55

Servings:

Calories: 320kcal

Cost: $10

Equipment

1 Large pasta pot
1 Fine-mesh colander
1 Large mixing bowl
1 Sharp chef’s knife
1 Wooden spoon or silicone spatula

Ingredients

Fresh Vegetables & Pasta

1 lb Rotini or penne Cooked al dente
2 cups Cherry tomatoes Halved
1 cup Fresh basil leaves Chopped + some reserved for garnish
8 oz Fresh mozzarella Cubed or use small balls (bocconcini)
½ Red onion Thinly sliced

Basil Vinaigrette

0.33 cup Extra virgin olive oil Good quality
3 tablespoon Balsamic vinegar
2 Garlic cloves Minced
1 teaspoon Dried oregano Or 1 tablespoon fresh oregano
Salt To taste
Black pepper Freshly ground, to taste

Optional Additions

0.5 cup Black olives Sliced
0.25 cup Pine nuts Toasted
2 tablespoon Capers Optional flavor burst

Instructions

Cook pasta until al dente, rinse under cold water, and cool completely.
Prep cherry tomatoes, basil, mozzarella, and onion.
Whisk olive oil, balsamic vinegar, garlic, oregano, salt, and pepper into a vinaigrette.
Combine pasta, veggies, and cheese in a large bowl. Pour over the dressing and toss gently to coat.
Cover and refrigerate for at least 30 minutes before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition