Description
A refreshing, no-cook pasta salad that combines al dente small pasta shells, juicy cherry tomatoes, creamy fresh mozzarella, and fragrant basil, tossed in a light olive oil and balsamic dressing.
Ingredients
Scale
- 8 oz (225g) small pasta shells (or gluten-free shells)
- 1 pint cherry tomatoes, halved
- 8 oz (225g) fresh mozzarella balls, cubed
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- Optional: toasted pine nuts or sliced red onion for garnish
Instructions
- Cook the pasta shells according to package directions until al dente; drain and rinse under cold water to stop cooking.
- In a large bowl combine the cooled pasta, cherry tomatoes, mozzarella cubes, and fresh basil.
- Whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Taste and adjust seasoning if needed, then sprinkle with optional pine nuts or red onion before serving.
Notes
For a creamier texture, add a splash of ricotta or a dollop of Greek yogurt to the dressing. This salad can be made ahead and refrigerated for up to 2 days; just give it a quick toss before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold preparation
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg