Description
A vibrant Mediterranean pasta salad blending al dente fusilli, tangy sun-dried tomatoes, creamy mozzarella, and herb-infused balsamic dressing. This 30-minute meal is a refreshing, protein-rich option for gatherings or quick dinners, offering a balance of sweetness, acidity, and umami.
Ingredients
16 oz short pasta (fusilli or penne)
1 (7 oz) jar sun-dried tomatoes in oil, drained and chopped
8 oz fresh mozzarella pearls
1/2 red onion, thinly sliced
4 cups baby spinach leaves
1/2 cup balsamic vinegar
1/4 cup sun-dried tomato oil (from jar)
2 cloves garlic, minced
1 tbsp olive oil
1 tsp honey or maple syrup
Salt and black pepper to taste
1/2 cup freshly shaved Parmesan (optional, substitute nutritional yeast for vegan)
Fresh basil for garnish
Instructions
Boil pasta in salted water until al dente (7–8 minutes). Drain and reserve 1/2 cup pasta water.
Toss hot pasta with baby spinach in a large bowl to wilt leaves slightly.
In a small bowl, whisk balsamic vinegar, sun-dried tomato oil, garlic, 1 tbsp olive oil, and honey. Adjust salt and pepper.
Combine pasta-spinach mixture with sun-dried tomatoes, mozzarella, red onion, and dressing. Add 2–3 tbsp reserved pasta water if needed to emulsify.
Chill for 20–30 minutes before serving. Garnish with Parmesan and fresh basil.
Notes
Use the oil from the sun-dried tomato jar for authentic flavor. Let salad rest at room temperature 10–15 minutes before serving for optimal texture. Store leftovers in airtight container (12–24 hours in fridge).
- Prep Time: 15
- Cook Time: 10
- Category: Easy Pasta Recipes for Quick Family Dinners
- Method: Cold Mixing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (1/8 of recipe)
- Calories: 350
- Sugar: 9g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg