Description
A vibrant cold pasta salad featuring bold garlic, juicy tomatoes, fresh mozzarella, and a kick of heat that’s perfect for warm weather entertaining or meal prep.
Ingredients
- 1 pound penne pasta
- 2 cups cherry tomatoes, halved
- 6 cloves garlic, minced
- 1/2 cup red onion, diced
- 1 cup fresh mozzarella balls, halved
- 1/2 cup fresh basil, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1–2 teaspoons red pepper flakes
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon honey
Instructions
- Cook pasta until al dente, drain, and rinse briefly with cold water
- Whisk together all dressing ingredients in a small bowl
- Combine warm pasta with halved tomatoes in large bowl
- Pour dressing over pasta and toss well
- Add remaining ingredients and mix gently
- Refrigerate for at least 2 hours before serving
- Adjust seasonings and add fresh olive oil if needed before serving
Notes
- Salad tastes best when made a day ahead
- Add fresh basil just before serving for best color
- Adjust red pepper flakes to taste preference
- Stores in refrigerator for up to 4 days
- Prep Time: 20 minutes
- Cook Time: 12 minutes (Chill Time: 2 hours)