Ingredients
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12 oz pasta (fusilli, penne, or bow tie)
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1 cup cherry tomatoes (halved)
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1/2 cup sun-dried tomatoes (packed in oil, chopped)
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8 oz fresh mozzarella balls (bocconcini or ciliegine, halved)
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1/4 cup fresh basil leaves (chopped or torn)
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3 tbsp olive oil (use oil from sun-dried tomatoes for extra flavor)
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1 tbsp balsamic vinegar
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Salt and black pepper to taste
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Optional: 1 clove garlic (minced)
Instructions
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Cook the Pasta:
Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse with cold water to cool it down. -
Prepare the Ingredients:
While the pasta is cooking, chop the cherry tomatoes, sun-dried tomatoes, and mozzarella. Tear or chop the basil. -
Assemble the Salad:
In a large bowl, combine the cooled pasta, cherry tomatoes, sun-dried tomatoes, mozzarella, and basil. -
Dress the Salad:
In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic (if using), salt, and pepper. Pour over the salad and toss to coat.
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Serve:
Chill for 15–20 minutes for best flavor, or serve immediately. Garnish with extra basil if desired.