Italian-Inspired Pasta Salad with Cherry Tomatoes, Basil, and Mozzarella

Cooked short pasta is cooled, then tossed with halved cherry tomatoes, mozzarella balls, basil, cucumber, and a vinaigrette made with olive oil, red wine vinegar, Dijon, salt, and pepper. The salad is designed to eat well at room temperature and hold its texture for lunch.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

• 3000 ml water for boiling the pasta
• 15 g fine salt divided
• 320 g dry short pasta such as rotini, fusilli, or farfalle
• 30 ml extra-virgin olive oil divided
• 20 ml red wine vinegar
• 5 g Dijon mustard
• 3 g fine salt divided
• 1 g black pepper freshly ground
• 250 g cherry tomatoes halved
• 170 g mozzarella balls drained if packed in liquid
• 150 g cucumber diced
• 20 g fresh basil leaves torn
• 60 g pitted black olives sliced

Instructions

1. Bring the water and 15 g of the salt to a boil in a large pot. Add the pasta and cook until just al dente, testing at 9 minutes and then every 30 seconds until it is tender with a slight bite, which may take longer than 11 minutes depending on the pasta type. Stir once or twice during cooking so it does not stick. The pasta is tender but still slightly firm at the center.
2. Drain the pasta well in a colander and let it cool for a few minutes, tossing it once or twice so steam escapes. Do not rinse; the surface starch helps the dressing cling. The pasta is drained, no longer steaming heavily, and ready to absorb dressing.
3. In a small bowl or jar, whisk together all 30 ml of the olive oil, the red wine vinegar, Dijon mustard, the remaining 3 g of salt, and the black pepper until emulsified. The dressing looks glossy and lightly thickened.
4. In a large bowl, combine the pasta, cherry tomatoes, mozzarella balls, cucumber, and basil. Add the dressing and toss gently until everything is evenly coated. The salad is coated but not soggy, and the ingredients are evenly distributed.
5. Taste and adjust with additional salt or pepper to taste, starting with a small pinch to avoid over-seasoning. If using the olives, fold them in now or scatter them over the top before serving. The pasta salad tastes balanced, with bright acidity, fresh basil, and a clean savory finish.