| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 25 min |
| Yield: | 10 to 12 servings |
| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 25 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 pound rotini or fusilli
- 1/2 cup mayonnaise
- 1/4 cup whole milk
- 2 to 3 tablespoons white vinegar
- 2 to 3 teaspoons chopped chiles in adobo sauce (from canned chipotles in adobo sauce)
- Kosher salt and freshly ground black pepper
- 2 cups red and/or yellow grape or cherry tomatoes, halved
- 1 English cucumber, quartered lengthwise and chopped
- 12 ounces mozzarella (fresh or smoked), cut into small cubes
- 24 fresh basil leaves, chopped, plus extra for garnish
Instructions
- Cook the pasta according to the package directions. Drain it, rinse under cool water and set aside in a large bowl.
- Combine the mayonnaise and milk in a medium bowl, then add 2 tablespoons vinegar and stir until smooth. Add the chipotles in adobo sauce and 1/2 teaspoon each of salt and pepper. Stir the dressing until combined. Give it a taste and add more vinegar if you’d like it to have a bit more bite. Add more adobo sauce if you’d like it to have a little more heat.
- Drizzle the dressing over the pasta, then throw in the tomatoes and cucumber and add the cheese. Stir the pasta around, then add the basil and stir until just combined. Taste and adjust the seasoning as needed, then cover the bowl with plastic wrap and chill it for at least 2 hours or up to 24 hours.
- Transfer to a serving bowl and garnish with more basil.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 306 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 12 g |
| Cholesterol | 27 mg |
| Sodium | 326 mg |
| Serving Size | 1 of 12 servings |
| Calories | 306 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 12 g |
| Cholesterol | 27 mg |
| Sodium | 326 mg |
Reviews
First time making this and it is already yummy. It’s going to taste even better after it sets in the fridge for two hours.
I didn’t care for the cucumber in this salad and my husband didn’t like the basil in it. It’s the yummy dressing that makes this salad but there isn’t enough of it so I nearly tripled the dressing for it. The dressing deserves a 5 star rating and I intended on making it for a green salad. Remaking the pasta salad this weekend but this time I’ll be putting small cubes of American cheese in it instead of the mozzarella, tomatoes, and sliced black olives, and maybe a little celery for crunch.
I have not tried this yet, but was wondering if I could sub. plain fage’ greek yogurt for the mayo as I am not a mayo person. Or any other suggestions for sub. the mayo would be greatly appreciated. It looks fantastic.
Easy to make and a hit with everyone!
Easy recipe, taste great
Super good
I’m
Fusilli is not corkscrew pasta, as Ree said on the showy.