A vibrant and refreshing salad that's perfect for summer meals and picnics. Easy to prepare with simple ingredients, it tastes equally delicious served warm or chilled.
⏱️20 min
📊Easy
👥4 servings
🍽️Main
quickbudget-friendlyfamilyvegetarian
Ingredients
350 gpasta (penne or fusilli)
250 gcherry tomatoes
1 piècecucumber
200 gfresh mozzarella
100 gblack olives
1 piècered onion
4 cuillères à soupeolive oil
2 cuillères à soupewhite vinegar
1 pincéesalt
1 pincéepepper
10 feuillesfresh basil
Instructions
1COOK THE PASTA: Bring a large pot of salted water to a boil, then add the pasta. Cook according to the package instructions, typically 9 to 11 minutes, until al dente (slightly firm to the bite). Drain the pasta through a colander completely, then rinse quickly under cold water to stop the cooking process and cool it down.
2PREPARE THE VINAIGRETTE: In a small bowl, whisk together the olive oil and white vinegar. Season generously with salt and pepper to taste. This simple and tangy vinaigrette will allow the pasta to absorb the flavors well and keep your salad refreshingly crisp.
3CUT THE VEGETABLES: Halve the cherry tomatoes, peel the cucumber and slice it into regular half-moons, and thinly slice the red onion after peeling. To reduce the sharpness of the onion, you can briefly rinse it under cold water. Cut the fresh mozzarella into small cubes of 1 to 2 centimeters and pit the black olives.
4ASSEMBLE THE SALAD: Pour the cooled pasta into a large mixing bowl and immediately drizzle with the vinaigrette so it absorbs it well. Add all the prepared vegetables, mozzarella, and olives. Gently toss with a wooden spoon to coat all ingredients evenly without breaking the pasta.
5FINISH AND REST: Tear the fresh basil leaves and scatter them over the salad. Taste and adjust the seasoning if needed. Cover and refrigerate for at least 30 minutes before serving so the flavors meld harmoniously and the salad cools completely.