Description
A refreshing Italian-American cold pasta salad featuring Barilla Penne, oil-soaked sun-dried tomatoes, creamy mozzarella, and a bright basil-balsamic vinegar dressing. Ideal for summer meals or gatherings.
Ingredients
8 oz Barilla Penne pasta
1/2 cup oil-soaked sun-dried tomatoes, chopped
1 cup fresh mozzarella, cubed
2 cups fresh basil leaves, roughly chopped
1/4 cup olive oil
2 tbsp balsamic vinegar
1 clove garlic, minced
1/2 tsp red pepper flakes
Optional: balsamic glaze for drizzling
Instructions
Boil Penne pasta until al dente; drain and rinse with cold water to cool.
In a bowl, combine chopped sun-dried tomatoes, mozzarella, and basil.
In a separate jar, whisk together olive oil, balsamic vinegar, garlic, and red pepper flakes to create the dressing.
Toss cooled pasta with the dressing until evenly coated.
Fold in the tomato, mozzarella, and basil mixture; chill for at least 1 hour.
Before serving, drizzle with balsamic glaze if desired and mix gently.
Notes
Chilling enhances flavor development; store in the refrigerator for up to 24 hours.
For a vegan version, substitute mozzarella with plant-based cheese.
Add grilled zucchini or chickpeas for extra protein or vegan-friendly options.