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Ingredients

Portions

You will need

250 g farfalle or penne pasta
200 g mozzarella, cubed
150 g cherry tomatoes, halved
1 Handful fresh basil, roughly chopped
2 Tablespoon(s) olive oil
1 Tablespoon(s) white wine vinegar
1 Teaspoon(s) Dijon mustard
1 Teaspoon(s) honey
Salt and pepper to taste
1 Tablespoon(s) pine nuts, toasted (optional)

Preparation

  • Preparation time: 10 min
  • Cooking time: 10 min
  • Total time: 20 min

Cook the pasta

1. Cook the farfalle or penne pasta in a BEYOND® Pasta Pot with plenty of salted water until al dente (about 8-10 minutes). After cooking, drain and let it cool slightly.

Make the dressing

1. In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper until a creamy dressing forms.

Combine the ingredients

1. In a large bowl, combine the cooled pasta, mozzarella, cherry tomatoes, and basil. Pour the dressing over the top and mix everything together well.

Serve and garnish

1. Optionally, sprinkle the toasted pine nuts over the pasta salad and garnish with extra fresh basil.

Store for freshness

1. Transfer the pasta salad into a STONELINE® Vacuum Storage Container made of stainless steel to keep it fresh. This way, the salad stays fresh longer, perfect for picnics or as meal prep for the next few days.

This Italian pasta salad with mozzarella is a delicious and light dish that's perfect for summer or any picnic. The easy preparation and fresh ingredients make it an ideal choice for any occasion. With the STONELINE® Vacuum Storage Container, the salad stays fresh – even on the go! Enjoy making and eating it!

Do you like this recipe? Get fresh inspiration every week with our Recipe of the Week!


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October 30, 2025 13:36

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