Ingredients
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2–3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon honey or sugar (optional)
- Salt and pepper, to taste
- 12 ounces pasta (fusilli, rotini, or penne)
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella balls (bocconcini or ciliegine)
- ½ cup fresh basil leaves, torn or chopped
- Extra salt and pepper, to taste
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, lemon juice, garlic, salt, and pepper. Add honey or sugar if desired to balance acidity.
- In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella balls, and basil.
- Pour the vinaigrette over the salad and toss until everything is evenly coated.
- Chill the salad in the refrigerator for about 30 minutes before serving to allow flavors to meld.
Notes
- Add grilled chicken or shrimp for a heartier meal.
- Include cucumbers or bell peppers for extra crunch.
- Drizzle pesto into the dressing for a creamy twist.
- Swap mozzarella with feta for a different flavor profile.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
