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.
Servings 6 servings
Calories 418kcal
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
Instructions
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
Calories: 418kcal | Carbohydrates: 34g | Protein: 12g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 20mg | Sodium: 164mg | Potassium: 219mg | Fiber: 2g | Sugar: 2g | Vitamin A: 334IU | Vitamin C: 9mg | Calcium: 140mg | Iron: 1mg