Delicious Pasta Salad with Basil and Sundried Tomatoes
A bright, zesty Mediterranean pasta salad featuring al dente penne, tangy sun-dried tomatoes, creamy mozzarella, and a glossy balsamic glaze. Fresh basil and a zesty dressing tie the dish together in a refreshing, balanced meal.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 8 servings
- Category: salads
- Method: Tossing & Dressing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
8 oz Penne pasta
1/2 cup pitted sun-dried tomatoes (oil-packed)
1 cup cherry tomatoes (halved)
1 cup fresh basil leaves (torn)
8 oz mozzarella cheese (cubed)
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp red wine vinegar
1 clove garlic (minced)
Salt and black pepper to taste
Instructions
Cook pasta in salted boiling water until al dente; drain and rinse with cold water.
In a large bowl, whisk olive oil, balsamic vinegar, red wine vinegar, garlic, salt, and pepper to make dressing.
Toss cooked pasta with sun-dried tomatoes, cherry tomatoes, and half the dressing.
Add mozzarella cubes and torn basil to the bowl; gently mix to coat.
Transfer to serving dish and drizzle with remaining dressing and balsamic glaze (see notes for how to make glaze from balsamic vinegar).
Notes
To make balsamic glaze: Simmer 1 cup balsamic vinegar in a saucepan over medium heat until reduced by half, then let cool.
Add cherry tomatoes for freshness or grilled zucchini for a vegan option.
Refrigerate leftovers for up to 48 hours; serve chilled.
For halal certification, ensure mozzarella and balsamic vinegar are produced under halal standards.