Description
A vibrant and fresh pasta salad featuring cherry tomatoes, mozzarella pearls, and basil, all dressed in olive oil and balsamic vinegar.
Ingredients
- 8–12 oz pasta (fusilli, farfalle, or rotini)
- 1 pint cherry or grape tomatoes, halved
- 8 oz mozzarella balls (bocconcini or ciliegine), drained
- 1 cup fresh basil leaves, torn or chiffonade
- 3–4 tbsp extra-virgin olive oil
- 1–2 tbsp balsamic vinegar
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente.
- Drain the pasta and spread it on a baking sheet or large bowl to cool slightly.
- In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, drained mozzarella balls, and torn basil leaves.
- Drizzle with olive oil and balsamic vinegar, then season with salt and black pepper.
- Toss gently and serve immediately or chill for 30 minutes to let flavors meld.
Notes
Great for picnics and can be made a day ahead—add mozzarella just before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian