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.
- Season the salad with salt and freshly ground black pepper to taste.
- Transfer the pasta salad to a serving dish or large platter and drizzle the balsamic glaze over the top.
- Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
Notes
Cook the pasta 1-2 minutes less than package time if chilling longer to avoid mushiness. Use pre-washed tomatoes and pre-torn basil to save prep time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg