Ingredients
For the Salad
- 1 cup pasta shells, fusilli or rotini
- 1 lb cherry tomatoes
- 1 lb fresh mozzarella
- 2 tbsp basil, chopped
For the Dressing
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp salt, adjust to taste
Instructions
- Cook the Pasta: Cook pasta according to package instructions until al dente. Drain well and set aside to cool to room temperature to prevent the salad from becoming soggy.
- Prepare the Ingredients: While pasta cools, cut cherry tomatoes in half and cut fresh mozzarella into bite-sized pieces. Chop the basil finely. Combine these ingredients in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together the balsamic vinegar and olive oil until fully emulsified. Season the dressing with salt to taste.
- Toss the Salad: Pour the dressing over the pasta and vegetable mixture. Toss gently to fully coat all ingredients with the dressing.
- Serve or Marinate: Serve the salad fresh for immediate enjoyment, or refrigerate it for a couple of hours to allow the flavors to meld beautifully before serving.
Notes
- Use pasta shapes like shells, fusilli, or rotini to hold the dressing well.
- For best flavor, use fresh, ripe cherry tomatoes and high-quality fresh mozzarella.
- This salad keeps well in the fridge for up to 2 days but is best eaten fresh.
- Adjust salt and balsamic vinegar quantities according to taste preference.
- Optional: Add freshly ground black pepper or a pinch of red pepper flakes for a slight kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
