Fettuccine Tomato Basil Pasta Salad

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Fettuccine Tomato Basil Pasta Salad


  • 1 package Cappello's Fettuccine
  • 2 cups quartered cherry tomatoes
  • 1 large mozzarella ball, diced
  • 1/4 cup basil leaves, cut into thin strips (chiffonade)
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • salt and pepper to taste.


  • In a large bowl, gently mix the tomatoes, mozzarella, basil, vinegar, oil and honey; taste and season with salt and pepper to your liking.
  • Bring 3-4 quarts of water to a boil and add 1 package of fettuccine. Gently stir to separate strands.
  • Fettuccine will cook to al dente in approximately 90 seconds.
  • Drain, then rinse under cold water while moving it around to prevent the strands from sticking together.
  • Add to the marinated tomatoes and gently toss.
  • Refrigerate for 30 minutes before serving.

Kids Can Do

  • Measure out ingredients
  • Whisk the dressing
  • Toss the salad ingredients together