1poundshort pasta , such as fusilli, orrechiette, penne 16ouncesmozzarella balls, ciligiine or pearls 3cupscherry tomatoes 1/2cupslivered fresh basil 1/3cupextra virgin olive oil 3tablespoonswhite balsamic vinegar 1teaspoonkosher salt 1 teaspoonfreshly ground black pepper 1garlic clove, pressed or minced
Bring a pot of water to a boil and sprinkle generously with kosher salt. Add the pasta and cook just until al dente. Drain in a colander and rinse with cool water. Allow to cool.
Drain the mozzarella balls then cut them in half as the pasta cooks. Slice the cherry tomatoes in half and mix them with the mozzarella balls in a mixing bowl. Add the pasta and basil.
Add the olive oil, white balsamic vinegar, garlic, kosher salt, and freshly ground black pepper to a small bowl or mason jar with a lid. Stir well, then drizzle over the pasta. Toss well and season to taste. You can refrigerate the salad for 3 days after it is made. It is best after about 30 minutes.
Leave a comment