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
- In a small bowl or sealable jar, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, Italian seasoning, kosher salt, and black pepper until mixed well. Set aside the vinaigrette.
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooled pasta, halved grape tomatoes, mozzarella, and sliced basil. Drizzle the vinaigrette over the top and gently toss until evenly coated. Adjust seasoning with salt and pepper as needed.
Notes
Best enjoyed chilled or at room temperature. Consider adding extra basil or Parmesan for garnish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg