Description
A delightful pasta salad featuring sun-kissed tomatoes, creamy mozzarella, and fresh basil, perfect for warm summer days.
Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls, halved
- 1 cup fresh basil leaves
- 1/2 cup cooked chicken, diced (or chickpeas for a vegetarian option)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta: Start by bringing a large pot of salted water to a roaring boil. Add in your pasta of choice and cook according to the package instructions until it’s al dente. Once perfectly cooked, drain the pasta and let it cool down.
- Combine ingredients: In a generous mixing bowl, add the cooled pasta alongside your halved cherry tomatoes, mozzarella balls, fresh basil leaves, and your choice of diced chicken or chickpeas.
- Whisk the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined.
- Dress the salad: Drizzle the dressing over the pasta mixture, and gently toss everything together until well coated.
- Serve or chill: Enjoy the salad right away, or refrigerate for an hour to let the flavors deepen.
Notes
This pasta salad holds up beautifully in the fridge for up to 2 days. Dress just before serving to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 30mg