Zesty Pasta & Cheese Mix (Print-Friendly Version)
# What You'll Need:
01 -
1 pound tiny pasta shapes (like penne, fusilli, or orecchiette)
02 -
16 ounces small mozzarella balls (baby pearls or ciliegine work great)
03 -
3 cups halved cherry tomatoes
04 -
1/2 cup basil leaves, cut into thin strips
05 -
1/3 cup good olive oil
06 -
3 tablespoons light balsamic vinegar
07 -
1 teaspoon sea salt (grab extra for the pasta water)
08 -
1 teaspoon cracked black pepper
09 -
1 clove garlic, smashed and chopped fine
# Step-by-Step Directions:
01 -
Fill a big pot with water and bring it to a rolling boil. Add plenty of sea salt and dump in your pasta. Cook until it's just tender with a bit of bite. Drain everything and give it a quick cold water rinse to cool it down. Put it aside for now.
02 -
Take your mozzarella balls out of their liquid and chop them in half. Cut all your cherry tomatoes in half too, then toss both into a big mixing bowl.
03 -
Throw your cooled pasta into the bowl with your tomatoes and cheese. Scatter the basil strips over everything and gently mix it all together.
04 -
Grab a small bowl or jar and pour in the olive oil, light balsamic, chopped garlic, sea salt, and pepper. Stir it up real good or close the jar and shake until everything's blended.
05 -
Pour your sauce all over the pasta mix. Toss everything so the dressing coats it all nicely. Give it a taste and add more salt or pepper if you want. Let it hang out for about half an hour so the flavors can mingle. You can keep it in the fridge for up to 3 days if you need to.