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summer pasta salad
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5 from 2 votes

Summer Pasta Salad

This fresh and colorful pasta salad has fresh tomatoes, mozzarella, pine nuts and basil in a light dressing. Perfect for side dishes.
Prep Time20 mins
Course: Entree
Cuisine: Mediterranean
Servings: 8 people
Calories: 452kcal
Author: Cynthia


  • 1 pound pasta penne, fusilli, farfalle,
  • 12 ounces tomatoes cherry, heirloom, or garden, halved or diced
  • 1/4 cup pinenuts toasted
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup basil leaves cut chiffonade
  • 3 cloves garlic minced
  • 1/2 cup olive oil
  • 8 ounces mini mozzarella balls Marinated, cut in half if desired
  • kosher salt to taste
  • black pepper to taste


  • In a large bowl add tomatoes, pine nuts, Parmesan cheese, basil, garlic, olive oil and splash of vinegar to taste. Season with salt and pepper.
  • Let it sit on the counter until you're ready for it.
  • Meanwhile boil pasta, drain and toss with the sauce.
  • Add crumbled Gorgonzola cheese and prosciutto, (optional)
  • Season with salt and pepper to taste.


Serving: 1g | Calories: 452kcal | Carbohydrates: 45g | Protein: 15g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 13mg | Sodium: 74mg | Potassium: 263mg | Fiber: 3g | Sugar: 3g | Vitamin A: 422IU | Vitamin C: 6mg | Calcium: 156mg | Iron: 1mg