Ingredients
Scale
- 8 ounces cavatappi pasta
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- ¼ cup grated pecorino cheese, plus ¼ cup shaved
- 2 garlic cloves, grated
- 1 teaspoon sea salt
- Freshly ground black pepper
- 3 cups cherry tomatoes, halved
- 1 cup mini mozzarella balls, halved
- ½ cup thinly sliced red onion
- 1 cup fresh basil leaves, torn, plus more for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until slightly past al dente.
- Drain pasta, toss with olive oil to prevent sticking, and spread to cool.
- Whisk olive oil, lemon juice, balsamic vinegar, grated pecorino, garlic, salt, and pepper in a large bowl.
- Add cooled pasta and toss to coat. Add tomatoes, mozzarella, red onion, and basil.
- Toss again, add shaved pecorino, and gently mix.
- Season to taste, garnish with basil, and serve.
Notes
- Use fresh mozzarella for best flavor.
- Add grilled chicken or prosciutto if desired.
- Cool pasta completely before mixing to avoid sogginess.
- Do not rinse pasta—it helps the dressing cling better.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg