Italian Pasta Salad with Cherry Tomatoes, Basil and Mozzarella
This Italian pasta salad is a sunny journey to Puglia or Sicily. Imagine al dente pasta coated in a balsamic dressing, juicy cherry tomatoes bursting in your mouth, creamy melting mozzarella, fresh basil with its aniseed notes, and toasted pine nuts adding a subtle crunch. It's the perfect dish for a light lunch, a picnic or a summer buffet. You'll love its simplicity and balance of flavors: tangy, sweet, savory, with a touch of sweetness. Make it a little ahead so all the aromas harmonize beautifully. A recipe that smells like la Dolce Vita!
Ingredients
- short pasta (like farfalle or penne)250 g
- cherry tomatoes200 g
- buffalo mozzarella125 g
- fresh basil1 bunch
- extra virgin olive oil3 tablespoons
- balsamic vinegar2 tablespoons
- pine nuts30 g
- saltto taste
- black pepperto taste
Instructions
- 1
Cook the pasta in a large pot of salted boiling water according to package directions, then drain and let cool completely.
- 2
Wash the cherry tomatoes and cut them in half. Cut the mozzarella into small cubes. Chop the basil.
- 3
In a large bowl, mix the cooled pasta with the cherry tomatoes, mozzarella and basil.
- 4
In a small bowl, prepare the dressing by whisking the olive oil, balsamic vinegar, salt and pepper. Pour over the salad and toss gently.
- 5
In a dry skillet, toast the pine nuts for a few minutes until golden, then sprinkle over the salad.
- 6
Refrigerate for at least 15 minutes before serving to allow flavors to meld.
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