Description
A vibrant Italian-American pasta salad featuring tomatoes, mozzarella, basil, and a zesty lemon-balsamic dressing. Perfect for summer cookouts with balanced flavors and refreshing ingredients.
Ingredients
8 ounces Cavatappi pasta
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1/4 cup grated Pecorino Romano cheese
1/4 cup shaved Parmesan cheese
1 clove garlic, minced
8 ounces fresh mozzarella cheese, cubed
2 cups cherry tomatoes, halved
1/4 cup fresh basil leaves, torn
Salt and pepper to taste
Instructions
Cook pasta according to package instructions (al dente). Rinse with cold water to cool.
Whisk together olive oil, lemon juice, balsamic vinegar, 1 teaspoon salt, and minced garlic.
Dice mozzarella into bite-sized cubes and combine with cherry tomatoes and basil in a bowl.
Add cooled pasta to the bowl and pour the dressing over the ingredients.
Mix in grated Pecorino cheese and toss until well coated.
Chill salad in the refrigerator for at least 30 minutes before serving.
Top with shaved Parmesan cheese before serving.
Notes
Use high-quality olive oil for best flavor
Allow salad to chill sufficiently for optimal flavor melding
Substitute Pecorino with Parmesan if needed
Add sliced cucumber or red onion for extra crunch
- Prep Time: 20
- Cook Time: 15
- Category: Main dish
- Method: Tossing and chilling
- Cuisine: Italian-American