Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Add the short pasta and cook until al dente according to package instructions. Drain thoroughly, rinse with cold water, and set aside in a large mixing bowl.
- Halve the cherry or grape tomatoes and drain the mozzarella pearls. Wash and dry the fresh basil, then chiffonade or tear it into small pieces.
- Whisk the extra virgin olive oil, balsamic glaze, sea salt, and black pepper together in a small bowl. Taste and adjust seasoning as needed.
- Combine the tomatoes, mozzarella, and most of the basil with the cooled pasta. Pour the dressing over the mixture and toss gently to coat.
- Cover and refrigerate the salad for 30 minutes to 2 hours. Toss again before serving and garnish with the reserved basil.
Nutrition
Notes
Pasta Texture: I always reach for fusilli or rotini because those little spirals are absolute magnets for the balsamic glaze and olive oil.
Rinsing Secret: While I usually skip rinsing pasta, for this cold salad it is essential to stop the cooking immediately and wash away excess starch so the noodles do not clump together.
Dressing Balance: If you find the balsamic glaze makes things a bit too sweet, I suggest adding a tiny splash of lemon juice or red wine vinegar