A refreshing and creamy pasta salad featuring juicy tomatoes, fresh basil, and mozzarella, perfect for any occasion.

Scale

400 g (14 oz) pasta

250 g (9 oz) cherry tomatoes, halved

200 g (7 oz) mozzarella balls, halved

1/2 cup (120 ml) mayonnaise

1/2 cup (120 ml) Greek yogurt

2 tablespoons olive oil

1 tablespoon lemon juice

2 cloves garlic, minced

1/4 cup (10 g) fresh basil, chopped

1/4 cup (25 g) Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon black pepper

Optional: 1/4 teaspoon red pepper flakes

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Cook pasta in salted boiling water until al dente. Drain and rinse under cold water.

In a bowl, whisk together mayonnaise, yogurt, olive oil, lemon juice, and garlic.

Add salt, pepper, and red pepper flakes to the dressing.

In a large bowl, combine pasta, tomatoes, mozzarella, and basil.

Pour dressing over the salad and toss gently.

Sprinkle Parmesan cheese and mix lightly.

Chill for at least 30 minutes before serving.

Use fresh basil for the best flavor.

Adjust dressing consistency with extra yogurt if needed.

Best served chilled for enhanced taste.