Description
A refreshing and vibrant summer pasta salad featuring short pasta, fresh bocconcini cheese, ripe tomatoes, and fragrant basil, tossed in a tangy balsamic vinaigrette with garlic and honey. Perfect for warm weather gatherings, this pasta salad is easy to prepare, served chilled, and offers a delightful balance of creamy, tangy, and sweet flavors.
Ingredients
Scale
Pasta Salad
- 3 cups short pasta (fusilli or penne)
- 1 cup bocconcini (or other mozzarella)
- 2 cups ripe tomatoes (cherry or heirloom varieties)
- 1 small red onion (or green onion for milder taste)
- 1 cup fresh basil (or substitute with parsley or oregano)
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar (or red wine vinegar)
- 1 tablespoon Dijon mustard (optional)
- 2 cloves garlic, minced (fresh preferred)
- 1 tablespoon honey (or maple syrup)
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook for 8-10 minutes until al dente. Drain the pasta and rinse under cold water to stop the cooking and cool the pasta down for the salad.
- Prepare the Dressing: In a mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, and honey until the dressing is fully emulsified. Taste and adjust seasoning with salt and pepper as needed.
- Combine Salad Ingredients: In a large bowl, add the cooled pasta, chopped ripe tomatoes, bocconcini cheese, finely diced red onion, and fresh basil leaves.
- Dress the Salad: Pour the prepared dressing over the pasta mixture. Toss gently but thoroughly to evenly coat all ingredients with the dressing.
- Season and Adjust: Add salt and pepper to taste. If the salad seems dry, add a little more dressing and toss again.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 30 minutes to allow flavors to meld and for the salad to chill.
- Serve: Before serving, give the salad a gentle toss. Optionally garnish with extra basil leaves or a sprinkle of Parmesan cheese for added flavor and presentation.
Notes
- Use ripe, fresh tomatoes for the best flavor—cherry or heirloom varieties work best.
- Substitute bocconcini with fresh mozzarella balls if bocconcini is unavailable.
- Dijon mustard in the dressing is optional but adds a nice depth of flavor.
- For a vegan version, replace honey with maple syrup and use a vegan cheese alternative.
- The salad can be made a few hours ahead to enhance the flavor, but best served within 24 hours.
- Rinsing the pasta with cold water stops cooking and keeps the salad from becoming mushy.
