Description
A refreshing summer pasta salad packed with vibrant vegetables and a light dressing, perfect for warm days.
Ingredients
- Fusilli pasta: 250 grams (about 8.8 oz)
- Cherry tomatoes: 250 grams (about 1.5 cups), halved
- Cucumber: 1 medium, diced
- Bell peppers: 1 medium red and 1 medium yellow, diced
- Red onion: 1 small, finely chopped
- Fresh basil: 1/2 cup, torn into pieces
- Mozzarella balls: 200 grams (about 7 oz), halved or left whole if small
- Olive oil: 3 tablespoons
- Balsamic vinegar: 2 tablespoons
- Salt and pepper: to taste
Instructions
- Cook the fusilli pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.
- Wash and chop the cherry tomatoes, cucumber, bell peppers, and red onion. Place in a large mixing bowl.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to make the dressing.
- Add the cooled pasta to the bowl with the vegetables and toss to combine. Incorporate the mozzarella balls.
- Pour the dressing over the salad, toss gently, and fold in the torn basil. Cover and refrigerate for at least 30 minutes before serving.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Making the salad a day in advance enhances the flavors.
- Consider adding proteins like grilled chicken or shrimp for a heartier meal.
- For a vegan option, omit cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: summer pasta salad, refreshing salad, pasta recipe, healthy salad