Description
A vibrant and refreshing pasta salad featuring creamy mozzarella, cherry tomatoes, basil, and a luscious dressing, perfect for summer gatherings.
Ingredients
Scale
- 8 oz fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls
- 1/2 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream or Greek yogurt
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper, to taste
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente, about 8-10 minutes. Drain and let cool.
- Prepare the dressing by whisking together cream, olive oil, garlic, balsamic vinegar, salt, and pepper in a mixing bowl.
- Combine the cooled pasta with the dressing in the mixing bowl, tossing gently to coat.
- Add the cherry tomatoes, mozzarella balls, and chopped basil, folding them in until well mixed.
- Chill the salad for at least 30 minutes in the refrigerator before serving, tossing gently before serving.
Notes
For a healthier twist, use whole wheat pasta or dairy-free cream. This pasta salad keeps beautifully and can be made a day in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg