Easy Pasta Salad
Creamy, colorful, and bursting with Mediterranean flair, this pasta salad is the perfect summer dish.
Servings: 4 servings
Calories: 350kcal
Equipment
- Mixing Bowl
- Pot
Ingredients
Ingredients
- 400 g Pasta (short shapes like fusilli, penne, or farfalle)
- 250 g Buffalo mozzarella or cow’s milk mozzarella
- 6 Ripe tomatoes
- 2 handfuls Green olives
- 4 teaspoons Olive oil
- 4 teaspoons Dried oregano
- 4 teaspoons Pesto (store-bought or homemade)
- 1 clove Garlic
- Salt, to taste
Instructions
- Step 1: Dice the tomatoes into small cubes and place them in a large mixing bowl. Sprinkle with salt to start drawing out their natural juices.
- Step 2: Add olive oil over the tomatoes and give it a light mix.
- Step 3: Cut the garlic into large chunks—this allows the flavor to infuse without overpowering. Prefer a stronger kick? Mince it and leave it in!
- Step 4: Sprinkle in the oregano, and stir gently to combine.
- Step 5: Slice the green olives and toss them in with the tomatoes.
- Step 6: Slice and cube the mozzarella. Let it rest on a plate to release excess moisture.
- Step 7: Add the pesto to your tomato mixture and mix everything well.
- Step 8: Bring a large pot of salted water to a boil and cook your pasta according to package instructions until al dente.
- Step 9: Drain the pasta and immediately toss it—while still warm—into the bowl with the tomato mixture. This helps soak up all those juicy flavors.
- Step 10: Finally, add the mozzarella cubes and give everything a good, gentle mix. Let it rest a few minutes before serving to allow the flavors to meld.
Notes
You can customize this pasta salad by adding your favorite vegetables or protein.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 400mg | Potassium: 600mg | Fiber: 3g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 200mg | Iron: 2mg