Print

Fresh Summer Pasta Salad with Sun-Dried Tomatoes and Mozzarella

fresh summer pasta salad - featured image
Print Recipe

A light, refreshing pasta salad featuring sun-dried tomatoes, fresh mozzarella, and a tangy balsamic vinaigrette, perfect for summer lunches, barbecues, or potlucks.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or penne pasta
  • 1 cup (about 100 grams) chopped sun-dried tomatoes, preferably oil-packed
  • 8 ounces (225 grams) fresh mozzarella, torn or cubed
  • ½ cup fresh basil, roughly chopped
  • ¼ cup red onion, finely diced
  • ⅓ cup (80 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) balsamic vinegar
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Optional: toasted pine nuts or sliced black olives for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of rotini or penne and cook according to package instructions, usually 8-10 minutes, until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool completely.
  2. In a small bowl, whisk together ⅓ cup (80 ml) extra virgin olive oil, 2 tablespoons (30 ml) balsamic vinegar, and 2 minced garlic cloves. Add salt and pepper to taste. Whisk until well combined and slightly emulsified.
  3. While pasta cooks, finely dice ¼ cup red onion, roughly chop ½ cup fresh basil, and chop 1 cup sun-dried tomatoes. Tear or cube 8 ounces (225 g) fresh mozzarella into bite-sized pieces.
  4. In a large bowl, add cooled pasta, sun-dried tomatoes, mozzarella, basil, and red onion. Pour the dressing over the salad.
  5. Use a wooden spoon or spatula to toss everything gently, making sure the dressing coats all ingredients but the cheese stays intact.
  6. Taste and add more salt, pepper, or balsamic vinegar if needed to balance tangy and savory flavors.
  7. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
  8. Just before serving, sprinkle with toasted pine nuts or sliced black olives if desired.

Notes

Rinsing pasta after cooking is essential to stop cooking and prevent sogginess. Use high-quality extra virgin olive oil and aged balsamic vinegar for best flavor. Toss gently to keep mozzarella pieces intact. Chill for at least 30 minutes before serving. Optional garnishes add texture and flavor. For gluten-free, use chickpea or rice pasta. Vegan option: substitute mozzarella with vegan cheese or omit and add nuts or chickpeas.

Nutrition

Keywords: pasta salad, sun-dried tomatoes, mozzarella, summer salad, easy pasta recipe, balsamic vinaigrette, fresh basil, quick salad

Find it online: https://norasfoods.com/fresh-summer-pasta-salad-recipe-easy-homemade-sun-dried-tomato-mozzarella-dish/