Description
A refreshing and vibrant summer pasta salad recipe that combines fresh vegetables, mozzarella, and a tangy dressing, perfect for picnics and barbecues.
Ingredients
- Fusilli pasta: 300 grams (about 10.5 oz)
- Cherry tomatoes: 250 grams (about 9 oz), halved
- Cucumbers: 1 medium, diced
- Bell peppers: 1 medium (any color), diced
- Red onion: 1 small, finely chopped
- Fresh basil: 1/2 cup, chopped
- Mozzarella balls: 200 grams (about 7 oz), halved or whole
- 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.
- Prepare the vegetables by washing, halving the cherry tomatoes, dicing the cucumber and bell pepper, and finely chopping the red onion. Add to a large mixing bowl.
- Make the dressing by combining olive oil, balsamic vinegar, salt, and pepper in a small bowl and whisking until well combined.
- Once the pasta is cooled, add it to the bowl with the vegetables. Gently fold in the mozzarella balls and chopped basil.
- Chill the salad in the refrigerator for at least 30 minutes before serving. Toss gently before serving cold or at room temperature.
Notes
- Avoid overcooking the pasta to keep it al dente.
- Rinse the pasta under cold water to stop the cooking process.
- Season the salad to taste for enhanced flavor.
- Use fresh, crisp vegetables for the best texture.
- Chill the salad for at least 30 minutes for optimal flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: summer pasta salad, refreshing salad, picnic recipe, healthy salad