Balsamic Pasta Salad
A fresh, tangy pasta salad with cherry tomatoes, fresh mozzarella, basil, and a simple balsamic vinaigrette. Quick to make, perfect for picnics and potlucks.
Ingredients
Pasta & Base
- 12 oz rotini pasta gemelli, farfalle, or penne
- ⅓ cup extra virgin olive oil plus a splash for tossing cooked pasta
Vegetables & Cheese
- 2 cups cherry tomatoes or grape tomatoes halved
- 1 cup fresh mozzarella balls or cubed fresh mozzarella
- ⅓ cup thinly sliced red onion
- Handful fresh basil leaves torn
- ⅓ cup toasted pine nuts or chopped toasted walnuts Optional
Balsamic Dressing
- 3 tbsp balsamic vinegar or 2 tbsp balsamic + 1 tbsp aged balsamic glaze
- 1 tsp Dijon mustard
- 1 clove garlic minced or grated
- 1 tsp honey or maple syrup optional
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and rinse under cold water to stop cooking; toss with a little olive oil to prevent sticking.
- Whisk together balsamic vinegar, Dijon, garlic, honey (if using), and a pinch of salt. Slowly whisk in olive oil until emulsified. Adjust seasoning to taste.
- In a large bowl, combine cooled pasta, tomatoes, mozzarella, and red onion. Add two-thirds of the dressing and toss gently. Fold in torn basil and toasted nuts, adding more dressing if needed.
- Let the salad rest 15–30 minutes for flavors to meld. Serve chilled or at room temperature. Store leftovers in the fridge for up to 3 days; add fresh basil before serving.
Notes
- If you prefer less onion bite, soak sliced red onion in cold water for 10 minutes, then drain.
- Toast nuts in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant.
- Add grilled chicken, chickpeas, or shrimp to make this salad a complete meal.
Nutrition
Calories: 380kcalCarbohydrates: 38gProtein: 12gFat: 20gSaturated Fat: 5gSodium: 320mgSugar: 6g
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