Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, fusilli, or rotini)
- 1 cup cherry tomatoes, halved
- 1 cup sliced black olives
- 1 cup cubed mozzarella cheese
- 1/2 cup red onion, finely chopped
- 1/2 cup chopped fresh basil
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp honey or agave syrup
- Salt and freshly ground black pepper to taste
- Optional: toasted pine nuts or basil pesto for extra flavor
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and rinse with cold water to cool.
- Prepare the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
- Combine ingredients: In a large mixing bowl, add the cooled pasta, cherry tomatoes, black olives, mozzarella, red onion, and basil. Pour the dressing over the mixture and toss until evenly coated.
- Chill and serve: Cover the pasta salad and refrigerate for at least 30 minutes before serving to let flavors meld.
Notes
- Make ahead: Prepare the salad a few hours in advance and keep chilled. Add delicate herbs or fresh ingredients just before serving for maximum freshness.
- For vegan options, substitute cheese with vegan cheese and use oil-based dressings.
- Customize the salad by adding grilled chicken, roasted vegetables, or different herbs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 15 mg