Description
Experience the burst of freshness from cherry tomatoes and basil, all tossed with pasta in a tangy balsamic vinaigrette. This salad is versatile and perfect for gatherings or a light lunch!
Ingredients
- 1 pound pasta (bow tie or penne works well)
- 3 cups cherry tomatoes, halved
- 1⁄4 cup red onion, finely chopped
- 1⁄4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 1⁄4 cup balsamic vinegar
- 1⁄2 cup extra virgin olive oil
- Salt and pepper to taste
- 1 cup fresh mozzarella cheese, diced
- 1⁄2 cup Parmesan cheese, grated
- 1⁄4 cup pine nuts, toasted (optional)
Instructions
1. Cook the pasta according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
2. In a large bowl, combine the cherry tomatoes, red onion, chopped basil, and minced garlic.
3. In a small bowl, whisk together the balsamic vinegar and olive oil until well combined. Season with salt and pepper.
4. Pour the vinaigrette over the tomato mixture and toss to coat. Let it sit for about 10–15 minutes to allow flavors to meld.
5. In a large serving bowl, combine the cooked pasta and the tomato mixture. Mix until well incorporated.
6. Gently fold in the fresh mozzarella and Parmesan cheese until evenly distributed throughout the salad.
7. If using, sprinkle the toasted pine nuts on top for added texture and flavor.
8. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
9. Before serving, taste and adjust seasoning with additional salt or pepper if needed.
Notes
This salad is perfect for make-ahead meals and tastes even better the next day.
Toasting the pine nuts brings out a rich, nutty flavor that complements the freshness of the salad.
Feel free to experiment with different types of cheese, such as feta or goat cheese, for a different flavor profile.
You can add grilled chicken or shrimp for added protein.
For a gluten-free version, substitute with gluten-free pasta.