lunch · Italian-inspired
Tomato, Mozzarella & Basil Pasta Salad
An Italian-inspired soy-free lunch with tomatoes, mozzarella, basil, and lemon dressing.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 12 oz wheat pasta
- 8 oz mozzarella cheese
- 3 cups tomato, halved
- 1 cup basil, torn
- 3 tbsp lemon juice
- 3 tbsp olive oil
- ½ tsp salt
Equipment
Large pot + Mixing bowl
How to make it
- 1
Cook the pasta in salted water according to the package directions. Drain, rinse briefly under cool water, and drain well.
- 2
Whisk the lemon juice, olive oil, and salt in a large bowl.
- 3
Add the pasta, mozzarella, tomatoes, and basil and toss gently. Chill for 15 minutes if time allows.
Storage & leftovers
Refrigerate for up to 3 days.
Serve cold or at room temperature.
Dietary & allergen notes
Suitable for: vegetarian, egg-free, peanut-free, tree-nut-free, soy-free, sesame-free.
Contains milk and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
