Ingredients
Pasta
- 1 pound small dry pasta (such as rotini, farfalle, or cavatappi)
Vegetables & Cheese
- 2 pints cherry or grape tomatoes
- 8 ounces fresh mozzarella cheese (cut into small cubes or use pearls or ciliegine)
- 1/4 cup fresh basil leaves (thinly sliced, plus more for garnish)
Vinaigrette
- 3 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1 clove garlic (minced)
- Salt and fresh cracked black pepper (to taste)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente according to the package directions. Drain the pasta and rinse with cold water until cool to the touch to stop the cooking process and prevent sticking.
- Prepare Tomatoes and Cheese: While the pasta cooks, slice the cherry or grape tomatoes in half and cut the fresh mozzarella into small, bite-sized pieces or use mozzarella pearls for convenience.
- Make the Vinaigrette: In a small bowl, whisk together the balsamic vinegar, olive oil, and minced garlic until well combined, or shake vigorously in a tightly sealed jar. Season the dressing with salt and freshly cracked black pepper to your taste.
- Combine Ingredients: In a large bowl, combine the cooled pasta, halved tomatoes, mozzarella pieces, and thinly sliced basil leaves. Drizzle the prepared vinaigrette over the mixture and gently fold everything together until the ingredients are well coated.
- Garnish and Serve: Finish by garnishing the salad with extra fresh basil leaves and a sprinkle of fresh cracked black pepper. Serve the salad immediately or chill it briefly before serving for a cool, refreshing dish.
Notes
- Use pasta shapes that hold dressing well, such as rotini, farfalle, or cavatappi.
- Rinsing pasta with cold water stops the cooking process and cools it for the salad.
- Fresh mozzarella pearls or ciliegine can save prep time and are great substitutes.
- Adjust the seasoning of the vinaigrette as needed to balance acidity and richness.
- This salad is best served fresh but can be refrigerated for up to 24 hours in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
