Description
A fresh and flavorful pasta salad with rotini, cherry tomatoes, mini mozzarella, basil, olive oil, balsamic vinegar, and garlic. It is bright, creamy, and perfect for a quick lunch, picnic, or easy side dish.
Ingredients
Scale
- 8 ounces rotini pasta
- 3 cups cherry tomatoes, halved
- 8 ounces mini fresh mozzarella balls, halved
- 1/2 cup fresh basil leaves, torn or thinly sliced
- 1/3 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 small clove garlic, grated or minced
- 1 teaspoon kosher salt, plus more for the pasta water
- 1/2 teaspoon freshly ground black pepper
Instructions
- Fill a large pot with generously salted water and bring it to a boil.
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, garlic, kosher salt, and black pepper until well blended.
- Add the rotini to the boiling water and cook until just tender, about 9 to 10 minutes. Drain well and let it cool for a few minutes so it is no longer steaming hot.
- In a large mixing bowl, add the cooked pasta, cherry tomatoes, mozzarella balls, and basil.
- Pour the dressing over the mixture and toss gently until everything is evenly coated.
- Let the salad sit for 10 minutes so the pasta can absorb some flavor, then taste and adjust seasoning if needed.
- Serve right away at room temperature, or chill for 20 to 30 minutes before serving.
Notes
- Use ripe cherry tomatoes for the best sweetness and juiciness.
- Add the basil near the end to keep it fresh and bright.
- If making ahead, stir in a small drizzle of olive oil before serving to freshen the texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.