Description
A vibrant pasta salad brimming with fresh basil, sun-dried tomatoes, and creamy mozzarella, perfect for summer gatherings.
Ingredients
Scale
- 18 oz pasta (preferably Barilla Penne)
- 9 oz mozzarella (cut into 1/2-inch cubes)
- 1/3 cup fresh basil (torn into pieces)
- 8 oz sun-dried tomatoes (chopped into 1/4-inch strips)
- 1/4 teaspoon red pepper flakes
- 2.5 tsp balsamic vinegar
- 2.5 tsp olive oil
- 2.5 tsp garlic (freshly minced)
- 3/4 tsp salt
- 1.5 tsp dried basil
- 1/2 tsp black pepper
- 3/4 cup balsamic vinegar (for reduction)
- 1/4 cup parmesan cheese
Instructions
- Mince the garlic and set it aside. Chop the sun-dried tomatoes and cut the mozzarella into cubes. Tear the fresh basil.
- Reduce 3/4 cup balsamic vinegar over low heat for 15-20 minutes until syrupy.
- Boil salted water and cook pasta until al dente. Drain without rinsing.
- Whisk together balsamic vinegar, olive oil, minced garlic, salt, dried basil, red pepper flakes, and black pepper.
- Combine hot pasta, mozzarella, basil, and sun-dried tomatoes in a large bowl. Pour vinaigrette over and toss gently.
- Refrigerate for at least 30 minutes.
- Drizzle balsamic glaze and sprinkle parmesan cheese before serving. Toss gently and enjoy!
Notes
Use fresh ingredients for the best flavor. Allow the salad to chill for at least 30 minutes before serving to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg