Description
This mozzarella pasta salad with a Parmesan Balsamic dressing is the perfect side dish or light main course for a warm Spring or Summer evening! Features pasta shells, fresh mozzarella, sun-dried tomatoes, cucumber, and cherry tomatoes.
Ingredients
Scale
For the Salad:
- 3/4 pound (350g) medium pasta shells (or other short pasta shape)
- 1/4 pound (100g) oil-packed sun-dried tomatoes, drained and cut into strips
- 1 medium cucumber, sliced or diced
- 1/2 pound (225g) cherry tomatoes, halved
- 1 cup fresh mozzarella balls (ciliegine or pearls), or diced fresh mozzarella log
For the Parmesan Balsamic Dressing:
- 1/2 cup ground tomatoes (tomato purée or passata)
- 4 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- 1 teaspoon brown sugar (optional, for balance)
- 1/4 cup freshly grated Parmesan cheese
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Cook Pasta: Cook the pasta shells in a large pot of boiling salted water according to package directions until al dente (firm to the bite).
- Drain and Cool Pasta: Drain the cooked pasta well in a colander. Rinse thoroughly with cold water to stop the cooking process and cool the pasta down. Let drain completely.
- Make Dressing: While the pasta cools, prepare the dressing. In a large salad bowl (the one you’ll serve the salad in), combine the ground tomatoes (tomato purée), balsamic vinegar, olive oil, brown sugar (if using), grated Parmesan cheese, salt, and pepper. Whisk well until combined. Adjust seasoning to your liking.
- Combine Pasta and Dressing: Add the cooled, drained pasta to the bowl with the dressing. Toss gently until the pasta is evenly coated.
- Add Remaining Salad Ingredients: Add the mozzarella balls (or diced mozzarella), sun-dried tomato strips, sliced/diced cucumber, and halved cherry tomatoes to the bowl with the dressed pasta.
- Toss and Serve: Toss everything together gently until well combined. Taste and adjust seasoning again if necessary. Serve the mozzarella pasta salad immediately, or chill in the refrigerator until ready to serve.
Notes
- Pasta: Use medium shells or another short pasta shape like rotini, fusilli, or penne. Cook until al dente. Rinsing cools the pasta quickly for salad.
- Tomatoes: Ground tomatoes/tomato purée/passata provides a smooth base for the dressing. Use ripe cherry tomatoes.
- Mozzarella: Fresh mozzarella pearls (ciliegine) or small balls (bocconcini) are ideal. You can also dice a fresh mozzarella log.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add flavor and chewy texture. Drain well.
- Chilling: Chilling the salad for at least 30 minutes before serving allows the flavors to meld.
- Storage: Store leftover pasta salad in an airtight container in the refrigerator for up to 2-3 days.