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Prep Time: 25 minutes
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Cook Time: 12 minutes
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Chill Time: 30 minutes (minimum)
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Total Time: 1 hour 7 minutes (including chill)
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Course: Main Course, Side Dish, Salad
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Cuisine: Italian-Inspired
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Diet: Vegetarian
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Skill Level: Easy (No advanced techniques required)
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Effort Intensity: Low (Mostly assembly and simple prep)
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Yield: Serves 6 as a main, 8 as a side
Ingredients
For the Salad:
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1 lb (450g) short pasta (such as fusilli, farfalle, or cavatappi)
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1 tbsp olive oil
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1 pint (300g) cherry or grape tomatoes, halved
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8 oz (225g) fresh mozzarella ciliegine (small balls), drained and halved (or 1 large ball, cubed)
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1 cup packed fresh basil leaves, roughly torn or chiffonaded
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Flaky sea salt (for finishing)
For the Creamy Balsamic Dressing:
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1/3 cup (80ml) high-quality balsamic vinegar
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1/2 cup (120ml) extra-virgin olive oil
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1/2 cup (120g) full-fat Greek yogurt or mayonnaise (for richer flavor)
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1 large clove garlic, minced or grated
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1 tbsp honey or maple syrup
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1 tsp Dijon mustard
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1/2 tsp dried oregano
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1/2 tsp kosher salt, plus more to taste
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1/4 tsp freshly ground black pepper
Instructions
1. Cook the Pasta:
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente (firm to the bite). Drain well, transfer to a large mixing bowl, and immediately toss with 1 tablespoon of olive oil to prevent sticking. Let it cool for 15 minutes, stirring occasionally.
2. Prepare the Dressing:
While the pasta cooks, make the dressing. In a medium bowl or a jar with a tight-fitting lid, combine the balsamic vinegar, olive oil, Greek yogurt (or mayonnaise), minced garlic, honey, Dijon mustard, dried oregano, salt, and pepper. Whisk vigorously until completely smooth and emulsified, or seal the jar and shake for 30 seconds. Taste and adjust seasoning—you may want more salt, honey for sweetness, or a pinch of red pepper flakes for heat.
3. Assemble the Salad:
To the large bowl with the cooled pasta, add the halved cherry tomatoes, halved mozzarella balls, and most of the torn basil leaves (reserve a small handful for garnish). Pour about 3/4 of the dressing over the top.
4. Combine and Chill:
Gently toss everything together until the pasta, cheese, and tomatoes are evenly coated. If the salad seems dry, add the remaining dressing. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. This chilling step is crucial for the best texture and taste.
5. Serve:
Just before serving, give the salad a final gentle toss. Transfer to a serving platter or bowl. Garnish with the reserved fresh basil and a generous sprinkle of flaky sea salt. Serve chilled.
Chef’s Notes & Tips for Success
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Pasta Choice: Short, sturdy shapes with nooks (like fusilli) are ideal for holding the creamy dressing.
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Avoid Soggy Salad: Ensure your pasta is well-drained and slightly cooled before adding the dressing and fresh ingredients. Tossing the warm pasta with a little oil creates a barrier.
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Make-Ahead Friendly: This salad is perfect for making ahead! Prepare up to 24 hours in advance, store covered in the fridge, and add the final basil garnish just before serving.
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Customize It:
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Add Protein: Grilled chicken, shrimp, or chickpeas make it a more substantial main course.
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Add Greens: Toss in a few handfuls of fresh arugula or baby spinach right before serving.
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Boost Flavor: Add a handful of toasted pine nuts or walnuts for crunch, or some sliced roasted red peppers.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the dressing, so you may want to refresh it with a small drizzle of olive oil and balsamic vinegar before serving again.
Nutrition Information (Per Serving – based on 6 main course servings, using Greek yogurt)
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Calories: ~520 kcal
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Total Fat: 26g
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Saturated Fat: 7g
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Cholesterol: 30mg
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Sodium: 480mg
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Total Carbohydrates: 52g
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Dietary Fiber: 3g
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Sugars: 10g
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Protein: 19g