Air salad with pasta, tomatoes and basil
6 servings
25 minutes
This air salad with pasta, tomatoes, and basil is a true reflection of the lightness and sophistication of Italian cuisine. It combines the tenderness of fusilli, the juiciness of roasted cherry tomatoes, and the freshness of aromatic basil. The flavor is enhanced by hints of garlic lightly sautéed in olive oil, while creamy mozzarella adds softness and balance as a final touch. This salad is not only easy to prepare but also versatile: it can be served as a standalone dish, a light side dish, or a base for a heartier dinner. It’s perfect for summer gatherings with friends when you crave something fresh and nourishing at the same time. This is not just a salad; it's a little journey to sunny Italy where food is art and every ingredient plays its role in creating culinary harmony.
1
In a pot of salted boiling water, cook the pasta for 2-3 minutes longer than the package instructions for al dente. Drain through a colander and cool under cold running water. Lightly drizzle with olive oil, toss, and set aside for a while.
- Fusilli: 450 g
- Extra virgin olive oil: 6 tablespoons
2
Meanwhile, in a small pan over medium heat, heat 3 tablespoons of olive oil and sauté the garlic until golden. Increase the heat and add the tomatoes, stirring frequently for 5 minutes until the skin bursts and juice starts to release. You can press the tomatoes slightly with a wooden spatula to release more juice, but do not mix them into a uniform mass. Add salt and pepper to taste.
- Extra virgin olive oil: 6 tablespoons
- Garlic: 8 cloves
- Cherry tomatoes: 700 g
- Salt: to taste
- Ground black pepper: to taste
3
In a large bowl, mix the pasta with tomatoes and garlic, add the remaining olive oil and basil leaves. Season with salt and pepper to taste. When the salad cools down, add the chopped mozzarella.
- Fusilli: 450 g
- Cherry tomatoes: 700 g
- Garlic: 8 cloves
- Extra virgin olive oil: 6 tablespoons
- Basil leaves: 20 pieces
- Salt: to taste
- Ground black pepper: to taste
- Mozzarella cheese: 350 g
4
Serve at room temperature, drizzled with olive oil on top.
- Extra virgin olive oil: 6 tablespoons
