Sun-Dried Tomato Pasta Salad

A vibrant and flavorful pasta salad that combines sun-dried tomatoes, creamy mozzarella, and fresh basil, perfect for warm-weather gatherings.

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Bring a large pot of salted water to a boil. Add 250 g (2 cups) of pasta and cook according to package instructions until al dente, about 8–10 minutes.
Drain the pasta and rinse under cold water to stop the cooking process.
Chop the sun-dried tomatoes, red onion, and basil while the pasta cooks. Cut the mozzarella into bite-sized pieces.
Combine the cooked pasta, sun-dried tomatoes, red onion, mozzarella cheese, and fresh basil in a large mixing bowl.
Drizzle 50 ml (1/4 cup) of extra virgin olive oil and 1 tablespoon of balsamic vinegar over the salad. Season with salt and pepper to taste.
Toss everything gently to combine.
Cover the salad and place it in the refrigerator for at least 1 hour.

Chilling the salad allows flavors to meld beautifully. Best enjoyed fresh but can be stored in the refrigerator for up to 3 days.