Ingredients
Scale
- 1/2 cup fresh basil
- 3 cups cherry tomatoes
- 1 clove garlic
- 3 tbsp white balsamic vinegar
- 1 lb small pasta
- 1 tsp freshly ground black pepper
- 1 tsp kosher salt
- 1/3 cup extra virgin olive oil
- 16 oz mozzarella
Instructions
- Cook the pasta according to package instructions, then drain and rinse under cold water.
- In a large bowl, whisk together olive oil, white balsamic vinegar, minced garlic, salt, and pepper.
- Add cooked pasta to the bowl and toss to coat with the dressing.
- Halve the cherry tomatoes and add them to the pasta.
- Cut the mozzarella into bite-sized pieces and add to the salad.
- Chiffonade the basil and gently mix into the salad.
- Serve chilled or at room temperature.
Notes
- For best flavor, let the salad sit for 30 minutes before serving.
- Use fresh mozzarella for the best texture.
- Add a drizzle of balsamic glaze for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg