| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup white balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons country-style grainy mustard
- 1 pound cooked ditalini pasta
- 1/2 cup diced roasted red peppers (from water-packed jar)
- 1/4 cup chopped fresh basil leaves
- Salt and ground black pepper
- 2 cups small mozzarella balls
Instructions
- In the bottom of a large bowl, whisk together balsamic vinegar, oil and mustard. Add cooked pasta, red peppers and basil and toss to combine. Season, to taste, with salt and black pepper. Fold in mozzarella cheese.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 628 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 25 g |
| Cholesterol | 33 mg |
| Sodium | 464 mg |
Reviews
This pasta salad is awesome! It is quick and delicious. I enjoy it as is, and sometimes substitute feta cheese crumbles for the mozzarella cheese. I often use whole wheat pasta. Everyone loves it. It’s great for picnics since it has no mayo. It is also tasty heated up. I cannot say enough good things about this wonderful recipe.
I didn’t have the pasta in the recipe so I used Orzo instead. It gave it great, almost buttery taste that really complimented the other ingredients.
I added a shallot to the dressing, along with salt and pepper. Salt and peppered to taste after combining. This could not be any easier. I also used homemade mustard that really added flavor.
Thanks Robin for a quick and easy salad.
Cannot really put my finger on it, but this recipe just is missing something. I made it exactly as written and I would never have served it as it came out – very very bland. I messed around with it for a little while, eventually adding some more mustard and some sugar and a little more balsamic and I eventually got it to where I was not embarrassed to serve it – but even then, it did not quite satisfy. Will not make again.
This is really good. I made some changes just based on what I had. Added fresh from the market tomatoes, red peppers, red onion, and basil. Didn’t have white balsamic but read the bottle in the store and found out it had white wine vinegar in it so I did 1/8 cup white wine vinegar, and 1/8 cup of balsamic vinegar. Also didn’t roast the pepper – just cuz I forgot. Next time I’ll roast the pepper first.
we loved it, it’s become our new favorite way to enjoy a macaroni salad.
I’ve used this recipe several times, but changed a few things around. I agree that it is a little dry, so I multplied the vinagrette part by 1.5. This probably doesn’t matter so much, but I used regular balsamic vinegar instead of white. You can’t go wrong with adding extra peppers or mozzarella either. I put red pepper flakes in mine to give it a kick. All in all, a very easy and very delicious recipe.
Very tasty pasta dish especially considering it takes 15 minutes to prepare.
This turned out great and all enjoyed it. I did add more basil, roasted red peppers and mozzarella. This would be really nice if you have the time to roast your own peppers.
i found this Pasta Salad refreshing and very easy to put together