Description
A vibrant and creamy pasta salad featuring fresh tomatoes, mozzarella, and basil, perfect for sunny days and gatherings.
Ingredients
Scale
- 8 oz short pasta (penne or fusilli)
- 1 pint cherry tomatoes, halved
- 8 oz fresh mozzarella pearls
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Balsamic glaze, for drizzling
Instructions
- Cook the pasta in boiling salted water until al dente, about 8 to 10 minutes. Drain and rinse under cold water.
- While the pasta cools, halve the cherry tomatoes and chop the basil leaves.
- In a bowl, combine mayonnaise, Greek yogurt, olive oil, and Italian seasoning. Whisk until creamy and well mixed; adjust seasoning as needed.
- In a large bowl, mix the cooled pasta, tomatoes, mozzarella, and basil. Pour the dressing over and toss until coated.
- Drizzle balsamic glaze over the salad before serving.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For added flavor, consider sautéing garlic mushrooms to mix in. Adjust the dressing according to personal preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pasta salad, Caprese, summer recipe, vegetarian, picnic dish