Description
A fresh and flavorful mix of pasta, tomatoes, mozzarella, and basil, perfect for any occasion.
Ingredients
Scale
- 6 ounces (2 cups) whole grain fusilli or rotini pasta
- ⅓ cup extra-virgin olive oil
- 2 pints cherry or grape tomatoes
- ½ teaspoon fine sea salt
- 8 ounces mozzarella “pearls” or one mozzarella ball, torn into bite-sized pieces
- Several sprigs of fresh basil (enough for 2+ tablespoons chopped)
- 2 to 3 teaspoons white balsamic vinegar or regular balsamic vinegar, to taste
Instructions
- Bring a large pot of salted water to boil and cook the pasta until al dente, according to package instructions. Drain the pasta and set it aside.
- While the pasta is cooking, combine the olive oil, tomatoes, and salt in a large, non-reactive skillet or Dutch oven over medium heat. Cover the skillet and cook, stirring occasionally, until most of the tomatoes have started to burst out of their skins and the olive oil has a light red hue (about 6 to 12 minutes).
- Remove the skillet from the heat and stir in the cooked pasta. Let the mixture cool for a few minutes while you chop the basil.
- Stir the mozzarella balls and basil into the pasta. Add the vinegar, then taste and adjust seasoning as needed. For best flavor, let the mixture rest for about 20 minutes.
- This salad can be refrigerated for up to 4 days and is great served chilled or at room temperature.
Notes
- Leftovers can be reheated if desired.
- For maximum flavor, allow the pasta to absorb the sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg