Heirloom Tomato and Basil Pasta Salad
Heirloom Tomato and Basil Pasta Salad
Ingredients
For the Pasta Salad
- 8 ounces farfalle pasta
- 2 cups heirloom cherry tomatoes, halved, various colors
- 8 ounces fresh mozzarella balls, small (ciliegine or bocconcini), halved if large
- 1/4 cup red onion, thinly sliced
- 1/2 cup fresh basil leaves, roughly chopped or torn
- 1/2 cup cucumber, diced (optional)
- 1 teaspoon salt, plus more for pasta water
- 1/2 teaspoon black pepper, freshly ground
For the Balsamic Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon honey, or maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Cook the pasta according to package directions in a large pot of generously salted boiling water until al dente. Drain well and rinse with cold water to cool completely and prevent sticking. Set aside.
⏱️ 12 min
- 2
While the pasta cooks, prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, honey (or maple syrup), salt, and black pepper until well combined and emulsified.
⏱️ 5 min
- 3
In a large mixing bowl, combine the cooled pasta, halved heirloom cherry tomatoes, fresh mozzarella balls, thinly sliced red onion, and diced cucumber (if using).
⏱️ 5 min
- 4
Pour the prepared balsamic vinaigrette over the pasta and vegetable mixture. Add the roughly chopped fresh basil leaves. Gently toss everything together until all ingredients are evenly coated with the dressing.
⏱️ 3 min
- 5
Taste and adjust seasoning if needed, adding more salt or pepper to your preference. For best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Heirloom Tomato and Basil Pasta Salad
Ingredients
For the Pasta Salad
- 8 ounces farfalle pasta
- 2 cups heirloom cherry tomatoes, halved, various colors
- 8 ounces fresh mozzarella balls, small (ciliegine or bocconcini), halved if large
- 1/4 cup red onion, thinly sliced
- 1/2 cup fresh basil leaves, roughly chopped or torn
- 1/2 cup cucumber, diced (optional)
- 1 teaspoon salt, plus more for pasta water
- 1/2 teaspoon black pepper, freshly ground
For the Balsamic Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon honey, or maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Cook the pasta according to package directions in a large pot of generously salted boiling water until al dente. Drain well and rinse with cold water to cool completely and prevent sticking. Set aside.
⏱️ 12 min - 2
While the pasta cooks, prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, honey (or maple syrup), salt, and black pepper until well combined and emulsified.
⏱️ 5 min - 3
In a large mixing bowl, combine the cooled pasta, halved heirloom cherry tomatoes, fresh mozzarella balls, thinly sliced red onion, and diced cucumber (if using).
⏱️ 5 min - 4
Pour the prepared balsamic vinaigrette over the pasta and vegetable mixture. Add the roughly chopped fresh basil leaves. Gently toss everything together until all ingredients are evenly coated with the dressing.
⏱️ 3 min - 5
Taste and adjust seasoning if needed, adding more salt or pepper to your preference. For best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
⏱️ 5 min