Description
A bright and satisfying pasta salad featuring cherry tomatoes, mozzarella, basil, and olives, drizzled with a garlic-red wine vinaigrette.
Ingredients
- 2 cups uncooked pasta (about 8 oz) — orecchiette or similar
- 2 cups cherry or grape tomatoes — halved or quartered
- 8 oz fresh mozzarella (ciliegine or small bocconcini) — quartered
- 20 basil leaves — finely sliced (chiffonade)
- 12 olives — roughly chopped (Kalamata, Castelvetrano, or mixed; pitted)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic — finely minced or pressed
- 6 twists freshly ground black pepper
- Pinch of salt (adjust to taste)
Instructions
- Make the vinaigrette by whisking together olive oil, red wine vinegar, minced garlic, pepper, and salt in a small bowl. Let it sit for at least 5 minutes.
- Cook the pasta in a large pot of salted boiling water until al dente, according to the package instructions.
- Drain the pasta and transfer it to a large bowl. Immediately toss the hot pasta with the vinaigrette.
- Prepare the mix-ins: halve or quarter the cherry tomatoes, quarter the mozzarella, chiffonade the basil, and chop the olives.
- Combine the cooled pasta with the tomatoes, mozzarella, basil, and olives. Toss gently to combine.
- Taste and adjust seasoning with more salt, pepper, or vinegar as needed.
- Serve immediately at room temperature or chill for 30–60 minutes before serving.
Notes
For a vegan version, substitute with plant-based mozzarella or marinated tofu and omit cheese. Use good quality olive oil for better flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian