Description
A vibrant and reliable Mediterranean-inspired dish that brings the classic Italian flavors of fresh basil, mozzarella, and juicy tomatoes together in a satisfying meal. This version focuses on a robust balsamic reduction and proper cooling techniques to ensure moisture and flavor throughout, making it perfect for summer gatherings or busy weeknight dinners.
Ingredients
16 oz Rotini Pasta
2 cups Cherry Tomatoes, halved
8 oz Mozzarella Pearls, drained
1 cup Fresh Basil, hand-torn
1/4 cup Balsamic Glaze
1/3 cup Extra Virgin Olive Oil
2 cloves Garlic, minced
Salt to taste
Black pepper to taste
Instructions
Boil a large pot of salted water and cook the pasta until it reaches an al dente texture.
Drain the pasta and rinse thoroughly under cold running water to stop the cooking process and remove excess starch.
Whisk the olive oil, minced garlic, a pinch of salt, and a pinch of black pepper in a small bowl until emulsified.
Combine the cooled pasta, halved cherry tomatoes, and drained mozzarella pearls in a large mixing bowl.
Pour the olive oil mixture over the ingredients and toss gently with a wooden spoon or silicone spatula.
Fold in the torn basil leaves just before serving and drizzle with balsamic glaze.
Notes
Substitute rotini with farfalle or penne if preferred. For the best flavor, use high-quality cold-pressed extra virgin olive oil. Ensure the mozzarella pearls are drained completely to prevent excess water in the salad. Hand-tear the basil to avoid bruising/browning the leaves.
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg