This Fresh Italian Pasta Salad is classic and flavorful! Loaded up with tomatoes, mozzarella, and fresh basil, this easy pasta salad is sure to please any crowd. Best of all, this recipe takes just 25 minutes to whip up. Since this fresh Italian Pasta Salad is best served cold, feel free to make it ahead and store in your refrigerator overnight!
Ingredients
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 large garlic clove, minced
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon finely ground black pepper
- 1/2 cup olive oil, extra virgin
- 1 pound corkscrew pasta
- 1 pint cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 2 ounces fresh basil, thinly sliced
- 12 ounces container mozzarella balls
Directions
Step 1 –In a mixing bowl, combine the balsamic vinegar, honey, mustard, and garlic.
Step 2 –Season with the fine sea salt and pepper.
Step 3 –Add in the olive oil and stir, using a fork or a whisk vigorously for a few seconds until a vinaigrette comes together.
Step 4 –Let the vinaigrette sit in the refrigerator for at least 10 minutes to allow the flavors to meld.
Step 5 –Cook the corkscrew pasta according to the package directions.
Step 6 –Once the pasta is done, drain well in a colander and run under cold water to stop the cooking process.
Step 7 –Add the pasta, tomatoes, onion, and basil to a large serving bowl.
Step 8 –Add the vinaigrette dressing and mozzarella balls.
Step 9 –Using a wooden spoon, mix the salad well until pasta and veggies are fully coated in the dressing!
Step 10 –Refrigerate for 20 minutes before serving or you may serve immediately.
