Zesty Pasta Mozza Mix (Printable Version)
# What You'll Need:
01 -
1 pound tiny pasta shapes (like penne, fusilli, or orecchiette)
02 -
16 ounces tiny mozzarella balls (bocconcini or pearl size)
03 -
3 cups halved grape tomatoes
04 -
1/2 cup fresh basil, cut into thin strips
05 -
1/3 cup good olive oil
06 -
3 tablespoons light balsamic vinegar
07 -
1 teaspoon sea salt (plus extra for the pasta water)
08 -
1 teaspoon cracked black pepper
09 -
1 clove garlic, smashed and chopped
# How to Make It:
01 -
Get water bubbling in a big pot. Throw in plenty of salt and drop in your pasta. Cook until just tender but still firm. Dump into a strainer and splash with cool water to stop it cooking. Put aside.
02 -
Take your mozzarella balls and cut each one into two pieces. Chop all the tomatoes in half and toss them in a big bowl with the cheese pieces.
03 -
Add your cooled pasta to the bowl with the cheese and tomatoes. Throw in all that sliced basil and give everything a good mix.
04 -
Grab a small bowl or jar and pour in the olive oil, light balsamic, chopped garlic, salt, and pepper. Stir it up or close the jar and shake until it's all blended together.
05 -
Pour your dressing all over the pasta mix. Gently toss everything so it's all coated nicely. Give it a taste and add more seasoning if you want. Let it sit for about half an hour so the flavors can mingle. You can keep it in the fridge for up to 3 days.