Servings: 6
Ingredients
- For the Pasta Salad:
- 1 pound pasta rotini, penne, or fusilli are best0
- 8 oz mozzarella pearls
- 20 oz of grape or cherry tomatoes
- ½ cup chopped basil ~3-4 fresh sprigs
- For the Dressing:
- 1/3 cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Cook and Cool the Pasta. Cook your pasta in salted water until al dente, then drain and rinse with cold water to stop the cooking. This helps keep it firm and perfect for tossing without becoming mushy. Let it cool completely before combining with other ingredients.
- Prep the Tomatoes, Mozzarella & Basil. Rinse and halve your grape tomatoes or juicy cherry tomatoes. If using mozzarella balls or pearls, separate them gently. Chop your fresh basil into small pieces. I personally love using hand-torn basil for that rustic feel, but thin slices work beautifully too.
- Combine in a Large Bowl. In a large bowl, combine your cooled pasta, tomatoes, fresh mozzarella cheese, and basil. This is when the dish starts to come together with so much flavor from the fresh ingredients.
- Make the Dressing. In your mason jar, combine the extra virgin olive oil, white balsamic vinegar, salt, and pepper. Secure the lid and give it a good shake for a quick toss of the dressing ingredients.
- Dress and Toss. Pour the dressing over the pasta salad and mix gently but thoroughly. If you’re preparing the finished product in advance, reserve a little dressing to add right before serving for the best flavor.
- Serve and Enjoy! This pasta salad tastes amazing chilled or at room temperature. My husband Skip and I recently enjoyed it in our backyard for a casual picnic, and it paired perfectly with a crisp Sauvignon Blanc. It’s also a hit at summer cookouts or family-style meals.
Tried this recipe?Let us know how it was!