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Fresh Tuscan Sun-Dried Tomato Pasta Salad with Mozzarella

Fresh Tuscan Sun-Dried Tomato Pasta Salad - featured image
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A quick and easy pasta salad featuring sun-dried tomatoes, fresh mozzarella, and herbs, perfect for summer meals and gatherings.

Ingredients

Scale
  • 12 ounces (340g) short pasta like rotini, penne, or fusilli
  • ½ cup (75g) sun-dried tomatoes, sliced thin (preferably packed in oil)
  • 8 ounces (225g) fresh mozzarella balls (bocconcini), drained
  • ½ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped
  • ½ small red onion, finely sliced
  • 2 cloves garlic, minced
  • ⅓ cup (80ml) extra virgin olive oil
  • Juice of 1 medium lemon (about 2 tablespoons / 30ml)
  • 1 tablespoon (15ml) red wine vinegar
  • Salt and freshly cracked black pepper to taste
  • Optional: pinch of red pepper flakes
  • Optional: toasted pine nuts

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340g) of pasta and cook according to package directions until al dente, about 9-11 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely (about 10 minutes).
  2. If using oil-packed sun-dried tomatoes, drain and slice thinly (about ¼ inch slices). If dry-packed, soak in warm water for 10 minutes, then drain and slice.
  3. Finely chop ½ cup fresh basil and ¼ cup fresh parsley. Thinly slice half a small red onion and mince 2 garlic cloves.
  4. In a small bowl, whisk together ⅓ cup extra virgin olive oil, juice of 1 lemon, 1 tablespoon red wine vinegar, minced garlic, salt, and pepper to taste. Adjust seasoning as needed.
  5. In a large mixing bowl, gently toss the cooled pasta, sun-dried tomatoes, fresh herbs, sliced red onion, and mozzarella balls. Pour the dressing over and fold gently to coat evenly without breaking the cheese.
  6. Cover and refrigerate for at least 30 minutes to allow flavors to meld. For best results, chill for 1-2 hours.
  7. Before serving, stir the salad gently and taste for seasoning. Add red pepper flakes or toasted pine nuts if desired.

Notes

Do not overcook pasta; rinse under cold water to stop cooking and cool pasta. Slice sun-dried tomatoes thinly for balanced flavor. Fold gently to avoid breaking mozzarella balls. Let salad rest chilled for at least 30 minutes for best flavor. Can be made ahead and stored up to 3 days refrigerated.

Nutrition

Keywords: Tuscan pasta salad, sun-dried tomato pasta salad, mozzarella pasta salad, summer salad, easy pasta salad, Italian pasta salad

Find it online: https://rowanrecipes.com/fresh-tuscan-sun-dried-tomato-pasta-salad-recipe-perfect-for-summer-meals/