Description
This fresh and vibrant Summer Pasta Salad combines al dente fusilli with juicy cherry tomatoes, crisp cucumber, sweet bell peppers, and creamy mozzarella balls. Tossed in a tangy balsamic vinaigrette and fragrant fresh basil, it’s a perfect light and colorful dish ideal for warm weather meals or picnic gatherings.
Ingredients
Scale
Pasta
- 250 grams fusilli pasta (about 8.8 oz)
Vegetables
- 250 grams cherry tomatoes (about 1.5 cups), halved
- 1 medium cucumber, diced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 small red onion, finely chopped
- 1/2 cup fresh basil, torn into pieces
Dairy
- 200 grams mozzarella balls (about 7 oz), halved or whole if small
Dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook for 8-10 minutes until al dente. Drain the pasta and rinse under cold water to stop cooking and cool it down.
- Prepare the Vegetables: While the pasta cooks, wash and chop the cherry tomatoes, cucumber, red and yellow bell peppers, and finely chop the red onion. Place all the chopped vegetables into a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined to create the flavorful dressing.
- Combine Salad Ingredients: Add the cooled pasta to the bowl with the vegetables. Toss gently to mix everything evenly, then fold in the mozzarella balls.
- Add Dressing and Basil: Pour the prepared dressing over the salad. Toss gently once more, then fold in the torn fresh basil leaves to evenly distribute their fragrance and flavor throughout the salad.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together before serving chilled.
Notes
- To make this salad vegetarian and gluten-free, ensure the pasta is gluten-free if needed, and use plant-based mozzarella alternatives if desired.
- For extra flavor, you can add a handful of black olives or some toasted pine nuts.
- This salad is best served chilled but can be enjoyed at room temperature if served immediately.
- Leftovers keep well refrigerated for up to 2 days.
