Description
A vibrant Italian-inspired summer pasta salad with al dente Barilla Penne, fresh mozzarella, zesty sun-dried tomatoes, and aromatic basil. Tossed with a balsamic vinaigrette and finishing glaze for a refreshing, no-fuss dish.
Ingredients
18 oz Barilla Penne pasta
9 oz fresh mozzarella, cut into ½-inch cubes
1/3 cup fresh basil leaves, torn
8 oz sun-dried tomatoes, chopped
1 cup cherry tomatoes, halved
¼ cup red onion, finely chopped
¼ cup Italian salad dressing
2 tbsp balsamic vinegar
1 tbsp olive oil
Salt and pepper to taste
Instructions
Boil pasta as per package instructions until al dente. Drain and immediately rinse with cold water to cool.
In a large bowl, gently toss pasta with mozzarella, sun-dried tomatoes, cherry tomatoes, and red onion.
In a small bowl, combine Italian dressing, balsamic vinegar, and olive oil. Pour over salad and toss to coat evenly.
Add torn basil and salt/pepper. Refrigerate 30 minutes for flavors to meld.
Just before serving, drizzle with an additional 1 tbsp balsamic reduction for a sweet-tart finish and serve chilled.
Notes
Allow salad to rest at least 30 minutes before serving for optimal refreshness
For non-dairy option, substitute vegan mozzarella
Store semifreddo in airtight container up to 3 days
Euro-style balsamic glaze reduces time to 15 minutes in saucepan
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Chilling/Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg