Go Back
+ servings
Maple Dressed Tomato and Mozzarella Pasta Salad
Print Recipe
0 from 0 votes

Maple Dressed Tomato and Mozzarella Pasta Salad

Maple Dressed Tomato and Mozzarella Pasta Salad, is a simple to put together salad that is perfect for your lunch box or as a light evening meal.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Savoury
Cuisine: British
Servings: 2 servings
Author: Emma


For the salad

  • 150 grams dried pasta 2 cups
  • 12 cherry tomatoes halved
  • 12 grapes halved
  • 125 grams light mozzarella 4 and 1/2 ounces
  • 5 large fresh basil leaves


  • 1 tablespoon double / heavy cream
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • salt and pepper to taste.


For the salad

  • Bring a medium sized pan of water to the boil and add the pasta to it, after 10 minutes take the pasta off the heat drain it and run it under cold water to cool it down quickly.
  • While the pasta is cooking chop the cherry tomatoes and grapes in half and tear the mozzarella into small pieces.
  • Shred the basil leaves into thin strips.
  • Once the pasta is cooked and cold toss in the other ingredients and mix it all up.

For the dressing

  • In a small bowl mix the cream, extra virgin olive oil, maple syrup and salt and pepper to taste.
  • You may need to be vigorous in your mixing so all the ingredients combine and don't separate.
  • Pour the dressing over the salad and serve.


Without the dressing this salad will keep in the fridge for 3 days. Once the dressing is on the salad eat it within 2 days.