A fresh Italian-inspired pasta salad with cherry tomatoes, mini mozzarella, crisp salad leaves and basil vinaigrette.
It is light and bright, full of fresh basil flavour, and simply beautiful in colour.
Italian pasta salad is the perfect side for summer barbecues. It goes with just about anything you put on the grill, and works equally well alongside pizza.
The basil vinaigrette can easily be made ahead, and it keeps well in the fridge for 3-4 days.
Italian pasta salad with tomato, mozzarella and basil vinaigrette
Recipe for a wonderful Italian pasta salad with salad leaves, tomatoes and mozzarella, tossed in a homemade basil vinaigrette.Serves 4-6, depending on how it is served.
Love this recipe?
Gourministeriet cookbooks
Three beautiful cookbooks from Dianna — packed with kitchen inspiration. Buy the set and save 210 kr.
Kitchen inspiration
Fast delivery in 1-2 days
Save 210 kr
Favoritter, noter & indkøbsliste
Gem opskrifter, skriv private noter og brug den smarte indkøbsliste — alt samlet i Gourministeriets app.
Premium from DKK 24.92/month · Cancel anytime
Ingredients
- 250 g pasta (uncooked weight)
- 200 g cherry tomatoes, halved
- 3 handfuls mixed salad leaves, ideally with rocket
- 150 g mini mozzarella balls
- 30 g pine nuts
Basil vinaigrette
- 1 large pot of basil, about 30 g leaves
- 100 ml olive oil
- 1 small shallot, about 20 g
- 1 clove garlic
- 1 1/2 tbsp white wine vinegar
- 1-2 tbsp lemon juice
- Salt and freshly ground black pepper
Cook this recipe in the app
Step-by-step with the screen staying on — add to your meal plan and shopping list with one tap.
Method
Basil vinaigrette
- Put all the ingredients in a blender or mini chopper and blend until smooth.
- Season to taste with salt and pepper, and add a little honey if you prefer to round it off with a touch of sweetness.
Italian pasta salad
- Cook the pasta according to the packet instructions, then rinse it in plenty of cold water. Leave the pasta to drain in a sieve.*While the pasta cooks, this is a good time to make the basil vinaigrette.
- Toast the pine nuts in a dry frying pan until golden.
- Toss the pasta with the basil vinaigrette, then fold through the tomatoes and salad leaves.*Set aside 3-4 tablespoons of the basil vinaigrette for topping the salad.
- Top the pasta salad with the mozzarella balls and toasted pine nuts, and drizzle the remaining basil vinaigrette over the top.
- Season with freshly ground black pepper before serving.
Nutrition
PremiumNæringsindhold er for Premium
Se kalorier, protein, fedt, kulhydrater og mere pr. servering.
Become a Premium member
Fra 24,92 kr/md · Opsig når som helst
Gourministeriet in your pocket
Everything you love about Gourministeriet — ad-free, faster and always to hand.
Ad-free
All recipes
This week's meal plan
Smart shopping list
Save favourites
Quick search
Premium from DKK 24.92/month · Cancel anytime
Works on iPhone, iPad and Android
See Premium features →
View this recipe in the Gourministeriet appAd-free · Meal plan · Shopping list · Step-by-step
Open in app
iPhone · iPad · Android
Hejsa
Skal den serveres kold eller varm?
Mvh
Birgit
Hej Birgit
Den skal serveres kold, men du kan også sagtens servere den lun 🙂
Warm wishes, Dianna