Ingredients
Scale
- 12 ounces of pasta (rotini or penne)
- 1 pint grape or cherry tomatoes, halved
- 8 ounces fresh mozzarella balls, halved
- 1/4 cup fresh basil leaves, torn into small pieces
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic glaze
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse the pasta under cold water to cool it quickly.
- In a large mixing bowl, combine the cooled pasta, halved tomatoes, mozzarella balls, and torn basil leaves.
- Drizzle the olive oil over the salad ingredients and toss gently to combine. Ensure the olive oil is evenly distributed.
- Season the salad with salt and freshly ground black pepper to taste. Adjust the seasoning as needed.
- Transfer the pasta salad to a serving dish or large platter.
- Drizzle the balsamic glaze over the top of the salad and serve immediately or refrigerate for up to 2 hours before serving.
Notes
For best results, cool the pasta to keep mozzarella intact. Adjust seasoning as preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg