Italian Pasta Salad with Tomatoes and Basil (Pasta Fredda)
What could be more refreshing than an Italian pasta salad in summer? This Pasta Fredda, colorful and fragrant, will transport you straight to the Tuscan sun. Juicy cherry tomatoes, creamy mozzarella, and fresh basil blend with al dente pasta, all enhanced by a dressing of olive oil and balsamic vinegar. It's a versatile dish, perfect for a picnic, buffet, or light dinner with friends. Let the flavors intensify in the cold, and every bite will be pure delight.
Ingredients
- Short pasta (farfalle, penne, or fusilli)250 g
- Cherry tomatoes200 g
- Buffalo mozzarella125 g
- Fresh basil1 bunch
- Extra virgin olive oil4 tablespoons
- Balsamic vinegar2 tablespoons
- Salt1 pinch
- Black pepper1 pinch
- Garlic1 clove
Instructions
- 1
Cook the pasta in a large pot of salted boiling water according to package directions (al dente). Drain and rinse under cold water to stop cooking. Let cool completely.
- 2
Halve the cherry tomatoes and dice the mozzarella into small cubes. Finely chop the basil leaves (reserve a few for garnish).
- 3
Prepare the dressing: in a bowl, crush the garlic clove, add the olive oil, balsamic vinegar, a pinch of salt and pepper. Whisk well.
- 4
In a large bowl, combine the cooled pasta, tomatoes, mozzarella, and chopped basil. Pour the dressing and toss gently.
- 5
Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours) to let the flavors meld. Serve chilled, garnished with reserved basil leaves.
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