Description
A vibrant, refreshing pasta salad combining juicy tomatoes, creamy mozzarella, fresh basil, and pasta, all brought together with olive oil and drizzled with sweet balsamic glaze.
Ingredients
- 8 oz pasta (penne, rotini, or orecchiette)
- 2 cups grape or cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini or pearls)
- ¼–⅓ cup extra‑virgin olive oil
- 2–3 Tbsp balsamic vinegar or white balsamic vinegar
- 2 cloves garlic, minced
- ½ tsp dried oregano (optional)
- ¼ tsp crushed red pepper flakes (optional)
- 4 Tbsp fresh basil, chopped or torn, divided
- Salt & freshly ground pepper, to taste
- Balsamic glaze, for drizzling
Instructions
- Cook pasta in well‑salted water according to package directions until al dente. Drain and rinse under cold water; let cool.
- In a large bowl, whisk together olive oil, balsamic vinegar, garlic, oregano, red pepper flakes, salt and pepper.
- Add tomatoes, mozzarella, and half the basil; toss to coat. Let sit for 20–30 minutes to meld flavors.
- Add the cooled pasta to the bowl; toss until evenly combined. Stir in remaining basil.
- Just before serving, drizzle generously with balsamic glaze. Adjust seasoning as needed and enjoy chilled or at room temperature.
Notes
- Make‑ahead: Prepare dressing and chop ingredients ahead; toss together later to prevent soggy pasta.
- Leftovers keep well in the fridge (airtight) for up to 4 days; refresh with extra glaze or olive oil before serving.
- Diet swaps: Use gluten‑free pasta for GF; add grilled chicken or chickpeas for protein.
- Make homemade balsamic glaze by simmering balsamic vinegar until syrupy, or buy a ready‑made version.
- Customize: Add olives, pesto, lemon zest, or veggies like bell pepper or cucumber.