Print
Ingredients
Scale
- 1/2 cup fresh basil loosely packed
- 3 cloves garlic minced
- 3/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 and 1/2 tablespoons red wine vinegar
- 2 teaspoons granulated sugar
- 3/4 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes or freshly ground black pepper
- 1 pound farfalle pasta
- 1 pint cherry tomatoes cut in half
- 1/2 cup red onion thinly sliced
- 1 12 ounce container marinated mozzarella balls removed from oil
- 1/3 cup fresh basil loosely packed, thinly sliced
Instructions
- Combine fresh basil, garlic, olive oil, lemon juice, red wine vinegar, sugar, salt, and pepper in a food processor or blender.
- Pulse on high for about 2 minutes until the mixture is smooth, ensuring there are no chunky bits.
- Set the dressing mixture aside for later use.
Notes
Add grilled chicken or shrimp for additional protein.
Customize with your favorite vegetables for extra flavor.
This salad can be made a few hours in advance; just keep it refrigerated.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Blending, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg