Tomato Basil Pasta Salad

Bright Caprese notes shine in this Italian-inspired pasta salad. Short pasta tosses with cherry tomatoes, mozzarella pearls, and fresh basil in a light olive-oil vinaigrette—cool, make-ahead comfort for a Labor Day spread.

Serves 6 · 15 min prep · 10 min cook

Estimate for one serving

• 380 cal
• 14g protein
• 42g carbs
• 18g fat

Every recipe here is free to read.

Ingredients

• 12 oz short pasta such as fusilli or rotini
• 2 cups cherry tomatoes
• 8 oz fresh mozzarella pearls
• 1 cup packed fresh basil leaves
• 1/3 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 2 cloves garlic
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes

Instructions

1. 1Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until just al dente according to package timing, usually 8 to 10 minutes, stirring occasionally.
2. 2While the pasta cooks, halve the cherry tomatoes and mince the garlic. Tear the basil leaves into rough pieces, reserving a few whole leaves for garnish.
3. 3Drain the pasta in a colander and rinse briefly under cool water to stop the cooking and remove excess starch so the salad stays light.
4. 4In a large serving bowl whisk together the olive oil, red wine vinegar, minced garlic, kosher salt, black pepper, and red pepper flakes until emulsified.
5. 5Add the still-slightly-warm pasta to the bowl and toss thoroughly so every piece picks up the bright dressing.
6. 6Fold in the halved cherry tomatoes, mozzarella pearls, torn basil, and grated Parmesan until evenly distributed.
7. 7Taste and adjust salt or vinegar if needed. Let the salad sit at room temperature for 15 minutes so the flavors marry, or cover and chill up to 4 hours for easy potluck transport.
8. 8Just before serving, give it one more gentle toss, top with the reserved basil leaves, and set out with tongs so guests can help themselves at the Labor Day spread.