Ingredients
Scale
- 60 ml extra-virgin olive oil
- 60 ml balsamic vinegar
- 30–45 ml freshly squeezed lemon juice
- 1 clove garlic, finely minced
- 1 teaspoon Italian seasoning
- 0.25 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- 225 g dried farfalle pasta (or other small pasta)
- 225 g mozzarella pearls (or fresh mozzarella, diced)
- 2 cups (approx. 300 g) grape tomatoes, halved
- 15 g fresh basil leaves, thinly sliced
- Salt and freshly ground black pepper, to taste
Instructions
- Whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, Italian seasoning, kosher salt, and black pepper in a small bowl or sealable jar until emulsified. Set aside.
- Cook pasta in a large pot of boiling salted water following package instructions until al dente. Drain and rinse under cold running water to cool and prevent overcooking.
- Combine the cooled pasta, halved grape tomatoes, mozzarella pearls, and sliced basil in a large mixing bowl. Drizzle with the prepared vinaigrette and toss gently until all components are evenly coated. Adjust seasoning with extra salt and pepper as required.
Notes
Make sure to cool the pasta completely before mixing to prevent wilting the greens. Use fresh mozzarella for a more authentic taste. For added flavor, consider adding a splash of pesto or a pinch of red pepper flakes to the vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg