Ingredients
Method
Cook and chill
- Bring a large pot of salted water to a boil, then cook farfalle or penne pasta according to the package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking, then let it drain well.
- In a large bowl, combine farfalle or penne pasta, halved cherry tomatoes, halved fresh mozzarella balls, and torn fresh basil leaves. Mix gently just to distribute the ingredients.
- Pour balsamic vinaigrette over the salad and toss gently until everything is lightly coated. Use a light touch so the mozzarella stays in chunks.
- Season with salt and pepper to taste, then toss again. Stop when the flavors are balanced and the salad looks evenly speckled.
- Cover and refrigerate for at least 30 minutes before serving. Chill until the pasta salad feels cold throughout.
- Give the salad one more gentle toss and serve chilled. Keep it cold on the table so the mozzarella firms up nicely.
Notes
For best texture, rinse the hot pasta thoroughly with cold water so it doesn’t continue to soften in the fridge. Store covered in the refrigerator for up to 3 days; the basil is freshest on day 1–2. Freezing isn’t recommended because the mozzarella can become watery. For a lighter option, use a low-sugar balsamic vinaigrette while keeping the same amounts of tomatoes and mozzarella for a similar bite.