A refreshing pasta blend featuring tomatoes, mozzarella, basil, and a tangy balsamic dressing.
# What You Need:
→ Pasta
01 - 10.5 oz short pasta (penne, fusilli, or farfalle)
02 - 1 tsp salt (for boiling water)
→ Vegetables & Herbs
03 - 8.8 oz cherry tomatoes, halved
04 - 1 small clove garlic, minced
05 - 1 oz fresh basil leaves, torn
→ Cheese
06 - 7 oz fresh mozzarella balls (bocconcini or ciliegine), drained and halved
→ Dressing
07 - 3 tbsp extra-virgin olive oil
08 - 1½ tbsp balsamic vinegar
09 - 1 tsp honey or maple syrup
10 - ½ tsp sea salt
11 - ¼ tsp freshly ground black pepper
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
02 - In a large salad bowl, combine halved cherry tomatoes, minced garlic, and torn basil leaves.
03 - Add the halved mozzarella balls to the salad bowl with the vegetables and herbs.
04 - Whisk together extra-virgin olive oil, balsamic vinegar, honey, sea salt, and freshly ground black pepper in a small bowl or jar until emulsified.
05 - Add the cooled pasta to the salad bowl. Pour the dressing over and toss gently to combine all ingredients evenly.
06 - Taste the salad and adjust seasoning if needed. Serve immediately or refrigerate for 30 minutes to enhance flavors.
