Ingredients and Weight:
- Fresh Mozzarella Cheese, 16 ounces (450 grams)
- Rigatoni Pasta, 1 pound (454 grams)
- Cherry Tomatoes, 1 pound (454 grams)
- Red Onion, 1 medium (150 grams)
- Kalamata Olives, 1/2 cup (60 grams)
- Fresh Basil, 1/4 cup (15 grams)
- Olive Oil, 1/4 cup (60 milliliters)
- Red Wine Vinegar, 2 tablespoons (30 milliliters)
- Salt and Pepper, to taste
Preparation Time:
15 minutes
Cooking Time:
12 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Cook the rigatoni pasta according to the package directions, drain, and rinse with cold water.
- Cut the mozzarella cheese into 1-inch cubes.
- Halve the cherry tomatoes.
- Thinly slice the red onion.
- Pit the kalamata olives.
- Chop the fresh basil.
- In a large bowl, combine the pasta, mozzarella, tomatoes, red onion, olives, and basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
Nutritional Information (per serving):
- Calories: 380
- Fat: 20 grams
- Carbohydrates: 48 grams
- Protein: 18 grams
Dish Characteristics:
- Creamy and flavorful from the fresh mozzarella cheese
- Colorful and vibrant with the cherry tomatoes and olives
- Refreshing and tangy with the red wine vinegar dressing
- Ideal for summer gatherings and picnics
User Comments:
- "This is my go-to pasta salad recipe. It's so easy to make and always a hit with my family and friends."
- "I love the combination of fresh ingredients in this salad. It's the perfect balance of flavors."
- "The red wine vinegar dressing gives this salad a delightful acidity that really brightens it up."
Special Precautions and Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you can't find fresh mozzarella, you can substitute with one pound of shredded mozzarella cheese.
- You can add other vegetables to this salad, such as cucumbers, bell peppers, or artichoke hearts.
- To make ahead of time, prepare the salad as directed and store in the refrigerator for up to 3 days.
