Description
A fresh, vibrant salad combining halal-friendly mozzarella, tomatoes, and basil with pasta, olive oil, and balsamic vinegar. Let the ingredients marinate for maximum flavor, then toss with cooked pasta for a satisfying cold meal. Ideal for lunch, side dishes, or meal prepping.
Ingredients
8 ounces orecchiette pasta or gluten-free alternative
1 1/2 cups halved grape tomatoes
1 1/2 cups quartered small fresh mozzarella balls (bocconcini)
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
2 tablespoons chopped fresh basil, plus additional for garnish
1 teaspoon dried oregano
Dash of crushed red pepper flakes
Kosher salt to taste
Freshly ground black pepper to taste
2 tablespoons balsamic glaze, for finishing
Instructions
In a large bowl, combine halved grape tomatoes, quartered bocconcini, 1/4 cup olive oil, 2 tablespoons balsamic vinegar, minced garlic, 2 tablespoons chopped basil, 1 teaspoon oregano, and crushed red pepper flakes. Season with salt and pepper.
Let marinate in the refrigerator for 1-2 hours to allow flavors to develop.
Meanwhile, cook pasta according to package instructions until al dente. Drain and rinse under cold water.
Add cooked pasta to the bowl with marinated tomatoes and mozzarella. Toss gently to coat.
Before serving, stir in additional chopped basil. Drizzle with balsamic glaze and an extra dash of red pepper flakes if desired.
Notes
Marinating enhances the depth of flavor and is critical to the dish.
Use gluten-free pasta for dietary restrictions.
Store refrigerated in an airtight container for up to 3 days.
Adjust balsamic vinegar/olive oil ratio to taste.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Marinating
- Cuisine: Italian