Basil Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Whisk
- 1 Wooden spoon
Ingredients
- 8 ounce pasta short such as fusilli or penne
- 1 tablespoon salt for pasta water
- 2 cup cherry tomatoes halved
- 1 cup fresh mozzarella balls halved
- 1/4 cup red onion thinly sliced
- 1/2 cup black olives pitted and sliced
- 1 cup fresh basil leaves loosely packed chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon lemon juice fresh
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1/2 teaspoon salt fine
- 1/4 teaspoon black pepper freshly ground
Instructions
- Bring a large pot of water to a boil and season it with the tablespoon of salt.
- Add the pasta to the boiling water and cook according to package directions until al dente.
- Drain the pasta in a colander, rinse briefly under cool water, and let it drain completely.
- In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella, red onion, black olives, and basil.
- Pour the dressing over the pasta salad and toss gently with a wooden spoon until everything is evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Cover the bowl and let the salad rest in the refrigerator for at least 20 minutes before serving.
- Toss the salad once more just before serving to redistribute the dressing and basil.
Notes
For best flavor, use ripe, sweet cherry tomatoes and high-quality extra-virgin olive oil, as they strongly influence the final taste; avoid over-rinsing the pasta so it still holds some starch and better absorbs the dressing, and if making ahead, reserve a little extra dressing to refresh the salad just before serving. You can add grilled chicken, chickpeas, or extra vegetables such as roasted peppers or cucumbers to make it more substantial, and if the basil will sit for a long time, fold in part of it just before serving to keep it vibrant and green.
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