Ingredients
For the Salad:
12 oz (340 g) pasta (penne, rotini, or bowtie) 🍝
1 cup cherry tomatoes, halved 🍅
8 oz fresh mozzarella balls (bocconcini), halved 🧀
1/4 cup fresh basil leaves, torn 🌿
For the Dressing:
1/4 cup extra virgin olive oil 🫒
2 tablespoons balsamic vinegar
1 clove garlic, minced 🧄
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
For Garnish:
Fresh basil leaves 🌿
Balsamic glaze drizzle (optional)
Directions
Cook the Pasta:
Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente.
Cool: Drain the pasta and rinse under cold water to stop the cooking. Transfer to a large mixing bowl and let cool completely.
Prepare the Dressing:
Whisk Ingredients: In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, black pepper, and red pepper flakes if using.
Assemble the Salad:
Combine Ingredients: Add the cherry tomatoes, mozzarella balls, and torn basil leaves to the bowl of pasta.
Add Dressing: Pour the prepared dressing over the salad and toss gently to coat everything evenly.
Serve:
Garnish: Transfer the salad to a serving dish. Garnish with fresh basil leaves and a drizzle of balsamic glaze for extra flavor.
Enjoy: Serve immediately or refrigerate for up to 4 hours for a chilled salad.
Tips for Success:
Fresh Ingredients Matter: Use ripe cherry tomatoes, fresh basil, and high-quality mozzarella for the best flavor.
Chill Before Serving: Letting the salad chill enhances the flavors.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
Prep Time: 15 minutesCook Time: 10 minutesServings: 6-8
