Here’s a simple and delicious Cherry Tomato and Basil Pasta Salad recipe that’s perfect for a light lunch or a side dish.
Ingredients:
- For the salad:
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil leaves, roughly torn
- 8 oz (about 2 cups) pasta (such as fusilli, penne, or farfalle)
- 1/2 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup black olives, pitted and halved (optional)
- For the dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Drain the pasta and rinse under cold water to cool. Drain well.
- Prepare the Salad:
- In a large bowl, combine the cooked pasta, cherry tomatoes, basil leaves, mozzarella balls, red onion, and black olives (if using).
- Make the Dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper until well combined.
- Combine and Serve:
- Pour the dressing over the pasta salad and toss to coat everything evenly.
- Taste and adjust seasoning if necessary.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Serve cold or at room temperature.
Tips:
- You can add other fresh vegetables like cucumbers or bell peppers for extra crunch.
- For a protein boost, add grilled chicken, shrimp, or chickpeas.
- This salad can be made a day ahead, just add the basil leaves right before serving to keep them fresh.
Enjoy your Cherry Tomato and Basil Pasta Salad!