Ingredients
Pasta
- 8 ounces cavatappi pasta
Dressing
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- ¼ cup grated pecorino cheese
- 2 garlic cloves, grated
- 1 teaspoon sea salt
- Freshly ground black pepper to taste
Salad
- 3 cups cherry tomatoes, halved
- 1 cup mini mozzarella balls, halved
- ½ cup thinly sliced red onion
- Heaping 1 cup fresh basil leaves, torn, plus more for garnish
- ¼ cup shaved pecorino cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until slightly past al dente for optimal texture. Drain the pasta, then toss with a drizzle of olive oil to prevent sticking. Spread the pasta on a large plate or baking sheet to cool completely.
- Prepare the dressing: In a large bowl, whisk together ⅓ cup extra-virgin olive oil, fresh lemon juice, balsamic vinegar, grated pecorino cheese, grated garlic cloves, sea salt, and freshly ground black pepper until well combined, creating a flavorful vinaigrette.
- Toss the salad: Add the cooled pasta to the bowl with the dressing and toss well to evenly coat the pasta. Then add the halved cherry tomatoes, mini mozzarella balls, thinly sliced red onion, and torn basil leaves. Gently toss again to combine all ingredients thoroughly.
- Finish and serve: Add the shaved pecorino cheese over the salad and give a gentle final toss to incorporate. Season to taste with additional salt and pepper if desired. Garnish with extra fresh basil leaves before serving. Enjoy immediately or refrigerate to allow flavors to meld for later serving.
Notes
- For best flavor, allow the salad to chill for at least 30 minutes before serving.
- Use pasta cooked just beyond al dente so it remains firm but absorbs flavors well.
- Feel free to substitute mozzarella balls with fresh mozzarella cut into bite-sized pieces.
- This salad can be made a day in advance and stored covered in the refrigerator.
- Adjust balsamic vinegar quantity to taste for desired tanginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
