Description
A vibrant summer pasta salad starring mozzarella, cherry tomatoes, and basil, tossed in a tangy basil-lemon dressing. Cavatappi pasta holds the zesty dressing, while pecorino adds nutty depth. Pork- and alcohol-free, this refreshing dish is perfect for picnics, potlucks, or weeknight meals.
Ingredients
Cavatappi pasta, 8 ounces
Extra-virgin olive oil, ⅓ cup
Cherry tomatoes, 3 cups
Mini mozzarella balls, 1 cup
Pecorino cheese (grated and shaved), ¼ cup each
Garlic, 2 cloves
Red onion, ½ cup
Basil (torn and extra for garnish), 1 cup
Lemon juice, 2 tablespoons
Balsamic vinegar, 1 tablespoon
Sea salt, 1 teaspoon
Instructions
Bring 4 liters of water to a boil in a large pot
Add 1 tablespoon of salt to the boiling water
Cook cavatappi pasta 1 minute less than package instructions suggest
Strain pasta under cold water to stop cooking
Toss pasta with 1 tablespoon olive oil to prevent sticking
Spread on a baking sheet for 5 minutes to cool
In a bowl, whisk ⅓ cup olive oil with 2 tablespoons lemon juice
Add 1 tablespoon balsamic vinegar and 1 teaspoon sea salt
Mix in minced garlic (2 cloves) and chopped basil (100g)
Add cherry tomatoes, mozzarella balls, and thinly sliced red onion to the dressing
Fold in cooled pasta and half the grated pecorino
Transfer to a serving bowl and stir in shaved pecorino
Toss with fresh basil and a few cracked black pepper
Chill for 30 minutes before serving for best flavor
Notes
Swap cavatappi with rotini or farfalle if needed
Use parmesan instead of pecorino if unavailable
For extra crunch, lightly toast chopped pecorino before using
Serve chilled or at room temperature
Store leftovers in an airtight container for up to 2 days
- Prep Time: 15
- Cook Time: 8
- Category: Lunch
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg