Ingredients
Scale
- 12 ounces of pasta (penne or rotini works best)
- 1 pint of cherry tomatoes, halved
- 8 ounces of fresh mozzarella balls (bocconcini), halved
- 1/2 cup of fresh basil leaves, torn
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of balsamic glaze
- Salt and pepper to taste
- Optional: A sprinkle of red pepper flakes for a little heat
If you’re looking to switch things up, consider using whole wheat pasta or adding grilled chicken for some extra protein. And don’t worry if you can’t find bocconcini; diced fresh mozzarella will work just as well.
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 under cold water to stop the cooking process. This step is a little trick I learned from my grandmother to keep the pasta from sticking and to cool it quickly for salads.
- In a large mixing bowl, combine the cherry tomatoes, mozzarella, and basil. Toss gently to combine.
- Add the cooled pasta to the bowl and drizzle with olive oil. Season with salt and pepper, tossing everything together until well coated.
- Drizzle the balsamic glaze over the top just before serving. If you’re like me and enjoy a touch of heat, sprinkle some red pepper flakes for an extra kick.
- Transfer to a serving dish and enjoy the simple, yet vibrant flavors that remind me of sunny days and good company.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
