Easy Pasta Salad Recipe
User Reviews
4.9
Easy Pasta Salad Recipe
Description
The Easy Pasta Salad Recipe centers on cooked farfalle pasta mixed with a basil-based dressing made by blending fresh basil, garlic, olive oil, lemon juice, red wine vinegar, sugar, salt, and crushed red pepper flakes until smooth. The salad includes halved cherry tomatoes, thinly sliced red onion, fresh basil, and marinated mozzarella balls, which add layers of texture and mild creaminess.
The salad is cooled after pasta cooking to keep it from warming the dressing and maintaining its bright flavor. The dressing infuses the pasta with herbaceous and slightly tangy notes while the vegetables contribute crispness and freshness. The mozzarella adds a soft, moist contrast to the chewy pasta.
This pasta salad pairs well with grilled meats or as a light standalone dish during warmer months. It’s suitable for make-ahead meals, transportable for picnics or potlucks, and can be kept in the fridge for up to three days without loss of texture or flavor.
Ingredients
For the Basil Dressing:
- 1/2 cup basil loosely packed, fresh
- 3 cloves garlic minced
- 3/4 cup olive oil
- 1/4 cup lemon juice fresh
- 1 and 1/2 Tablespoons red wine vinegar
- 2 teaspoons granulated sugar
- 3/4 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes or freshly ground black pepper
For the Pasta Salad:
- 1 pound farfalle pasta
- 1 pint cherry tomato cut in half
- 1/2 cup red onion thinly sliced
- 1 ounce container mozzarella removed from oil, marinated, balls
- 1/3 cup basil loosely packed, thinly sliced, fresh
Instructions
For the Basil Dressing:
- In the bowl of a food processor or blender, combine the basil, garlic, olive oil, lemon juice, vinegar, sugar, salt, and pepper. Pulse on high for about 2 minutes, scraping down the sides as needed, or until smooth. There should be no large chunks of anything! If there is, continue blending. Set aside until needed.
For the Pasta Salad:
- Place a large pot of salted water over high heat; bring to a rolling boil. Add pasta and cook until al dente, about 7 to 8 minutes.
- While the water comes to a boil and the pasta cooks, prepare the vegetables. Slice the cherry tomatoes in half; thinly slice the basil and thinly slice the red onion; set aside until needed. Remove the mozzarella balls from the oil and set aside.
- When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute.
- Place cooled pasta in a large mixing bowl. Add dressing to pasta, then add the tomatoes, basil, onion, and mozzarella balls. Toss to combine.
- Serve at once, or chill until needed.
Notes
- This pasta salad can be prepared a day in advance and stored refrigerated for up to three days.
- Be sure to rinse cooked pasta under cold water to stop cooking and cool it quickly before mixing with the dressing.
- Use fresh marinated mozzarella balls for best flavor and texture.
- Adjust the basil amount in the dressing to suit your taste.
User Reviews
Overall Rating
4.9
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