Ingredients
1 lb (450g) Pasta (penne, fusilli, or rotini)
2 pints Cherry tomatoes, halved
8 oz Fresh mozzarella pearls (bocconcini)
1 cup Fresh basil leaves, roughly chopped
¼ cup Extra-virgin olive oil
3 tbsp Balsamic glaze
1 tbsp Red wine vinegar
2 cloves Garlic, minced
1 tsp Salt (plus more for pasta water)
½ tsp Freshly ground black pepper
¼ cup Parmesan cheese, grated (optional)
Instructions
1. Cook: Boil pasta in generously salted water until al dente. Drain and rinse under cold water to stop cooking. Cool completely.
2. Prep: Halve the cherry tomatoes and pat mozzarella pearls dry with paper towels to remove excess moisture.
3. Dressing: In a small bowl, whisk olive oil, balsamic glaze, red wine vinegar, minced garlic, salt, and pepper.
4. Combine: In a large bowl, toss cooled pasta, tomatoes, and mozzarella pearls.
5. Finish: Pour dressing over the salad and toss to coat. Fold in the fresh basil leaves just before serving. Chill for at least 30 minutes to meld flavors.
Notes
Pro-Tips:
• Cook your pasta al dente; it will continue to absorb dressing and soften slightly while chilling in the refrigerator.
• Patting the mozzarella pearls dry is essential to keep the salad from becoming watery.
• For the most vibrant flavor, add the fresh basil just before serving so it stays green and aromatic.
Variations:
• Protein Boost: Stir in grilled chicken, shrimp, or chickpeas for a heartier meal.
• Mediterranean Twist: Add sliced kalamata olives, artichoke hearts, and sun-dried tomatoes.
• Creamy: Add a dollop of fresh ricotta or replace mozzarella with burrata for a luxurious texture.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Boil & Toss
- Cuisine: Italian
- Diet: Vegetarian