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Tomato, Basil, and Mozzarella Pasta Salad: A Taste of Summer

The scent of basil always transports me back to my Nonna Emilia’s garden, overflowing with vibrant herbs and sun-ripened tomatoes. Every summer, we would gather around her large wooden table, laughing and chatting as we tossed together simple salads bursting with the flavors of the season. This Tomato, Basil, and Mozzarella Pasta Salad is my humble attempt to recreate that magic, a dish that embodies the essence of summer in every bite. It’s a celebration of fresh, vibrant ingredients and the joy of sharing a delicious meal with loved ones.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6
Yields: 4-6 main course servings
Dietary Type: Vegetarian

Ingredients

8 ounces rotini pasta or any similarly shaped pasta
Salt
8 ounces fresh mozzarella cheese, cut into 1/4- to 1/2-inch dice
3⁄4 lb plum tomatoes, peeled, seeded, and cut into 1/4- to 1/2-inch dice (about 3 medium sized tomatoes)
10-12 large basil leaves, coarsely chopped
2 scallions, white and tender green parts, finely chopped
1⁄4 cup extra virgin olive oil
2 teaspoons balsamic vinegar (or more to taste)
Salt
Freshly ground black pepper

Equipment Needed

Large pot
Colander
Large bowl
Small pot
Bowl of ice water
Slotted spoon

Instructions

Bring a large pot of salted water to a vigorous boil. This is crucial for ensuring the pasta cooks evenly and doesn’t stick together. The salt not only seasons the pasta itself but also helps prevent it from becoming mushy.
Add the rotini pasta (or your preferred shape) to the boiling water and cook according to package directions, until it is al dente, meaning it’s cooked through but still has a slight firmness to the bite. Overcooked pasta will become too soft and won’t hold its shape in the salad.
Once the pasta is cooked, immediately drain it in a colander. Rinse the pasta thoroughly with cold water until it’s completely cool. This stops the cooking process and prevents the pasta from sticking together. Let the pasta drain for a few minutes to remove excess water.
Transfer the cooled and drained pasta to a large bowl.
Now, prepare the tomatoes. Bring a small pot of water to a boil. While the water is heating, prepare a bowl of ice water.
Cut an “X” in the bottom of each plum tomato and remove the stem. This little “X” will make peeling the tomatoes a breeze.
Carefully place the tomatoes in the boiling water for just 10-15 seconds – no longer! Over-boiling will cause the tomatoes to become mushy.
Use a slotted spoon to quickly transfer the tomatoes from the boiling water to the ice water. The drastic temperature change will cause the skin to simply slip off.
Peel the blanched tomatoes, quarter them, and remove the seeds. Dice the peeled and seeded tomatoes into 1/4- to 1/2-inch pieces.
Add the diced tomatoes to the bowl with the cooled pasta.
Add the diced fresh mozzarella cheese, coarsely chopped basil leaves, and finely chopped scallions to the bowl.
Drizzle the extra virgin olive oil and balsamic vinegar over the pasta mixture.
Season generously with salt and freshly ground black pepper to taste. Add more balsamic vinegar if desired, adjusting the acidity to your preference.
Gently toss all the ingredients together until well combined.
Serve the Tomato, Basil, and Mozzarella Pasta Salad immediately, or cover and refrigerate until ready to serve. The flavors will meld and deepen as it sits, making it a perfect dish for preparing ahead of time.

Expert Tips & Tricks

Salting the pasta water: Don’t be shy with the salt! Adding enough salt to the boiling water is crucial for seasoning the pasta properly from the inside out.
Drying the mozzarella: If using fresh mozzarella packed in water, gently pat it dry with paper towels before dicing to prevent the salad from becoming too watery.
Basil bruising: To prevent basil from browning or bruising, chop it just before adding it to the salad. Avoid over-handling the basil. A gentle chiffonade cut (stacking the leaves, rolling them up tightly, and slicing thinly) is ideal.
Flavor boost: For an extra layer of flavor, try adding a pinch of red pepper flakes for a subtle kick, or a clove of minced garlic for a more pungent taste.
Make-ahead success: This salad can be made several hours ahead of time. However, add the basil just before serving to prevent it from wilting and browning.

Serving & Storage Suggestions

This Tomato, Basil, and Mozzarella Pasta Salad is a versatile dish that can be served as a light lunch, a side dish at a barbecue, or a refreshing addition to a picnic. Garnish with a few extra basil leaves and a drizzle of extra virgin olive oil for a visually appealing presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the dressing over time, so you may want to add a little extra olive oil and balsamic vinegar before serving. This salad is best served cold; freezing is not recommended as it will alter the texture of the pasta and mozzarella.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	348.5 kcal	N/A
Calories from Fat	163 kcal	47%
Total Fat	18.2 g	27%
Saturated Fat	6.3 g	31%
Cholesterol	29.9 mg	9%
Sodium	244.1 mg	10%
Total Carbohydrate	32.2 g	10%
Dietary Fiber	2.1 g	8%
Sugars	3.3 g	N/A
Protein	14.1 g	28%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-free: Use your favorite gluten-free pasta. There are many great options available made from rice, corn, or quinoa.
Dairy-free: Substitute the mozzarella with a plant-based mozzarella alternative. There are several good vegan mozzarella options on the market made from cashews or other plant-based ingredients.
Different cheeses: Try using burrata for an even creamier texture, or feta cheese for a salty and tangy twist.
Vegetable additions: Add other seasonal vegetables such as grilled zucchini, bell peppers, or artichoke hearts for added flavor and nutrition.
Pesto power: Mix a tablespoon or two of pesto into the salad for an extra burst of basil flavor.
Italian sausage: Add some cooked and crumbled Italian sausage for a heartier version of the salad.

FAQs (Frequently Asked Questions)

Q: Can I make this salad ahead of time?
A: Yes, this salad is great for making ahead! Just add the basil right before serving to prevent it from browning. The flavors meld together beautifully as it sits.

Q: What type of mozzarella should I use?
A: Fresh mozzarella is best for this recipe. Avoid pre-shredded mozzarella, as it tends to be drier and less flavorful.

Q: Can I use different types of tomatoes?
A: Absolutely! While plum tomatoes are recommended for their ease of peeling and seeding, you can use any ripe tomatoes you like, such as cherry tomatoes, grape tomatoes, or heirloom tomatoes.

Q: How do I prevent the pasta from sticking together?
A: Rinsing the pasta with cold water after cooking is essential for preventing it from sticking. Also, make sure to add enough salt to the boiling water.

Q: Can I freeze this salad?
A: Freezing is not recommended, as it will alter the texture of the pasta and mozzarella. It’s best to enjoy this salad fresh or within a few days of making it.

Final Thoughts

I truly hope you enjoy this Tomato, Basil, and Mozzarella Pasta Salad as much as my family and I do. It’s a simple, yet incredibly satisfying dish that captures the essence of summer. Don’t be afraid to experiment with different variations and substitutions to make it your own. Serve it alongside grilled chicken or fish for a complete and healthy meal, or pair it with a crisp glass of white wine for a delightful summer experience. Please share your feedback and let me know how it turns out! Buon appetito!

Tomato, Basil and Mozzarella Pasta Salad Recipe