Description
A refreshing pasta salad inspired by Italian bruschetta, blending juicy tomatoes, fresh basil, creamy mozzarella, and fragrant olive oil. Perfect for summer, this vibrant dish is both hearty and light, ideal for picnics or casual meals.
Ingredients
12 oz (340g) rotini or penne pasta
2 cups cherry tomatoes, quartered
1/2 cup fresh basil, chopped
1/4 cup lemon-olive oil dressing (2 tbsp lemon juice, 4 tbsp olive oil)
1 cup mini mozzarella balls (Ciliegine)
1 garlic clove, minced
1/4 cup red onion, finely chopped
1/4 cup balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper
Optional: 1/2 cup homemade sourdough breadcrumbs for crunch
Instructions
Cook pasta according to package instructions, drain, and rinse with cold water to cool.
In a large bowl, combine tomatoes, basil, mozzarella, garlic, red onion, lemon-olive oil dressing, balsamic vinegar, salt, and pepper.
Stir to coat pasta and mix thoroughly.
Chill for 30 minutes before serving. Add breadcrumbs just before serving if desired.
Notes
Use ripe cherry tomatoes for the best flavor.
Make ahead: Prepare 2-3 hours in advance to allow flavors to meld.
Substitute mini mozzarella with feta if preferred.
Breadcrumbs can be baked for extra crunch.
Nutrition
- Serving Size: 1 serving (2 cups)
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg