INGREDIENTS
Pasta Salad:
- ¼ cup fresh basil leaves thinly sliced (plus some for garnish)
- 1 pound small dry pasta such as rotini or farfalle
- 2 pints cherry or grape tomatoes
- 8 ounces fresh Mozzarella cheese cut into small cubes
Balsamic Vinaigrette:
- ¼ cup olive oil
- 1 clove garlic minced
- 3 tablespoons balsamic vinegar
- Salt and pepper
INSTRUCTIONS
- Bring a large pot of salted water to boil over medium-high heat. Add pasta and cook to al dente, according to package directions. Drain and rinse with cold water.
- Meanwhile, slice tomatoes in half and cut Mozzarella into small, bite-sized pieces.
- In a large bowl, combine pasta, tomatoes and Mozzarella and the basil. Drizzle on the balsamic vinaigrette and gently fold ingredients together until well coated with the dressing.
- Garnish with additional basil and fresh cracked black pepper. Serve immediately or chill until ready to serve.
For the Balsamic Vinaigrette:
- In a small bowl, whisk the dressing ingredients together until well combined (or shake in a tightly sealed container). Add salt and fresh cracked black pepper to taste. Store in a tightly sealed container at room temperature until ready to serve.
