Ingredients
Scale
- 1 pound pasta (bow tie or penne)
- 3 cups cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- 1 cup fresh mozzarella, diced
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts, toasted (optional)
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water. Set aside.
- In a large bowl, combine cherry tomatoes, red onion, basil, and garlic.
- Whisk balsamic vinegar and olive oil in a small bowl. Season with salt and pepper.
- Pour vinaigrette over tomato mixture and toss. Let sit 10–15 minutes.
- Combine pasta and tomato mixture in a large serving bowl.
- Fold in mozzarella and Parmesan until evenly distributed.
- Sprinkle toasted pine nuts on top if using.
- Cover and refrigerate at least 30 minutes before serving. Adjust seasoning if needed.
Notes
- Toasting pine nuts enhances their flavor.
- Try different cheeses such as feta or goat cheese for variation.
- Add grilled chicken or shrimp for extra protein.
- Use gluten-free pasta for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No-Cook / Tossed
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 20 mg