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Mozzarella and Tomato Pasta Salad

Tender rotini pasta tossed with creamy mozzarella pearls, juicy cherry tomatoes, and fresh basil in a zesty garlic balsamic dressing.

25 minEasyServes 6340 cal/serving

Italian-AmericanSaladStovetopVegetarianKosher-styleNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeCorn-Free

Ingredients

  • 8 oz rotini pasta
  • 2 cups cherry tomatoes, halved
  • 1 cup mozzarella pearls, drained
  • 1/4 cup fresh basil, chiffonade
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 tsp kosher salt

Instructions

  1. 1

    Bring a large pot of salted water to a boil, cook 8 oz rotini pasta until al dente, then drain and rinse under cold water.

  2. 2

    In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 minced garlic clove, and 1/2 tsp kosher salt.

  3. 3

    Add cooled 8 oz rotini pasta, 2 cups halved cherry tomatoes, 1 cup drained mozzarella pearls, and 1/4 cup chiffonade fresh basil to the bowl.

  4. 4

    Toss all ingredients until well coated and serve chilled.

Questions

Can I make Mozzarella and Tomato Pasta Salad dairy-free?

Yes. The dairy in this entry is 1 cup mozzarella pearls, drained. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Mozzarella and Tomato Pasta Salad gluten-free?

Yes. The gluten in this entry is 8 oz rotini pasta. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Mozzarella and Tomato Pasta Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Mozzarella and Tomato Pasta Salad?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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