Here’s a fresh and simple recipe for a Cherry Tomato and Basil Pasta Salad. It’s light, refreshing, and easy to make!
Ingredients
- 8 oz (225 g) pasta (fusilli, rotini, or penne work well)
- 1 pint cherry tomatoes, halved
- 1 cup fresh basil leaves, roughly torn or chopped
- 1/2 cup fresh mozzarella balls, halved (optional)
- 1/4 cup extra-virgin olive oil
- 1-2 tbsp balsamic vinegar or lemon juice (adjust to taste)
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the Pasta: Boil the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking, then set aside.
- Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar (or lemon juice), garlic, salt, and pepper.
- Combine Ingredients: In a large bowl, add the pasta, cherry tomatoes, basil, and mozzarella balls if using. Pour the dressing over the top and toss gently to combine.
- Adjust Seasoning: Taste and add more salt, pepper, or vinegar as needed.
- Serve and Garnish: Top with grated Parmesan if desired. Serve immediately, or chill in the fridge for 30 minutes for a refreshing, cold pasta salad.
Tips
- Storage: Store in an airtight container in the fridge for up to 2 days.
- Add-Ins: Try adding sliced cucumbers, black olives, or a sprinkle of red pepper flakes for extra flavor!
This salad is a fantastic light lunch or side dish—perfect for summer gatherings!