Description
A vibrant Italian pasta salad blending fresh mozzarella, ripe cherry tomatoes, basil, olive oil, and balsamic vinegar. Perfect for summer, it’s easy to prepare and packed with fresh flavors that meld beautifully.
Ingredients
300 grams pinas blanco (elbow or fusilli)
200 grams fresh mozzarella ball (diced into 1cm cubes)
220 grams cherry tomatoes (halved)
20 grams flat-leaf basil (plucked fresh and damp)
2 tablespoons light olive oil
1 tablespoon balsamic vinegar (glazed with shine)
Salt to taste
Smoked salt to taste (optional finish)
Instructions
Cook pasta in salted boiling water until al dente
Cool pasta in a cold water bath to stop cooking; drain and drizzle with a bit of olive oil to prevent sticking
Chill pasta in the refrigerator until it reaches room temperature
Using a fork, gently beat mozzarella cubes to reduce excess moisture
In a large bowl, combine mozzarella, cherry tomatoes, cooled pasta, and chopped basil
Drizzle with olive oil and add salt to taste. Mix gently
Let the salad rest for at least 30 minutes to allow the pasta to absorb flavors
Before serving, drizzle with balsamic vinegar and, if desired, a pinch of smoked salt for a finishing touch
Notes
Use room-temperature ingredients for a more harmonious flavor
Cherry tomatoes should be slightly warmed when added for better juiciness
Drizzle balsamic right before serving to preserve tangy acidity
Refrigerate leftovers for up to 2 days
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Mixing and chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (140g)
- Calories: 280
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg