gingham
25 minServes 6lunchsaladvegetarianmake ahead

Pasta Salad with Tomatoes and Mozzarella

Recipe by gingham

A big bowl for picnics, potlucks, and packed lunches, with a tangy dressing the pasta soaks up as it sits.

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Ingredients

  • 1 lb short pasta, such as rotini or fusilli
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, grated
  • 1 tsp dried oregano
  • 1 tsp kosher salt, plus more for the pasta water
  • 1/4 tsp black pepper
  • 1 pint cherry tomatoes, halved
  • 8 oz small fresh mozzarella balls, halved
  • 1/2 English cucumber, chopped
  • 1/3 cup sliced black olives
  • A handful of basil, torn

Method

  1. Cook the pasta in a big pot of well-salted boiling water until just tender. Drain, rinse under cold water until cool, and drain well.

  2. Whisk the oil, vinegar, mustard, garlic, oregano, salt, and pepper in a large bowl.

  3. Add the pasta and toss to coat, then add the tomatoes, mozzarella, cucumber, and olives and toss again.

  4. Scatter the basil over the top just before serving.

Notes from the source

It keeps for 3 days in the fridge. A splash more oil and vinegar brings it back to life after a day or two.