Ingredients
Equipment
Method
Cook and cool the pasta
- Bring a large pot of salted water to a boil, then cook the short pasta (rotini or penne) according to package directions until al dente. Drain the pasta and let it cool slightly so it doesn’t melt the mozzarella when mixed.
Make the bruschetta-style tomato base
- In a large bowl, combine the halved cherry tomatoes, thinly sliced basil, and minced garlic. Stir until the garlic and basil cling to the tomatoes for even flavor.
Dress and assemble
- Whisk the olive oil and balsamic vinegar together until emulsified, then pour over the tomato mixture. Toss to coat so the dressing looks glossy and lightly tinted from the tomatoes.
Combine with pasta
- Add the slightly cooled pasta to the bowl and toss to coat evenly with the bruschetta-style dressing. Keep tossing until the pasta is shiny and evenly colored.
Add cheese and season
- Fold in the shredded mozzarella until distributed throughout the salad. Season with salt and pepper to taste, then toss once more.
Chill before serving
- Cover and chill the pasta salad for at least 1 hour to let the flavors meld. Serve slightly chilled or at room temperature once it tastes fully seasoned.
Notes
Pro tip: let the tomato mixture sit while the pasta cooks so the flavors have time to develop. Refrigerate in a covered container for up to 3 days. Freezing is not recommended because the tomatoes and mozzarella texture change. For a lighter option, swap mozzarella for part-skim or use a smaller amount.