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Tomato Pasta Salad

Fresh Herb Tomato Pasta Salad Recipe

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 to 6
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 12 oz short pasta (fusilli, rotini, or farfalle)
  • 1 pint cherry or grape tomatoes
  • 8 oz fresh mozzarella pearls or small bocconcini
  • 1/2 cup packed fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 small garlic clove, grated or minced
  • 1/2 tsp granulated sugar
  • 1/2 tsp fine sea salt, plus more for cooking water
  • 1/4 tsp freshly ground black pepper

Method
 

  1. Cook the 12 oz of pasta in salted boiling water until al dente, about 8 to 10 minutes. Drain well and do not rinse.
  2. In a large bowl, whisk the 1/4 cup olive oil, 2 tbsp red wine vinegar, garlic, 1/2 tsp sugar, 1/2 tsp salt, and 1/4 tsp pepper until combined.
  3. Halve the tomatoes and add them to the bowl with the dressing. Tear in the mozzarella and basil.
  4. Add the warm drained pasta to the bowl and toss until everything is evenly coated and the cheese softens slightly.
  5. Transfer to a serving bowl, scatter a few extra basil leaves on top, and serve warm or at room temperature.

Notes

If your tomatoes are out of season and a little firm, halve them and toss with a pinch of salt and sugar in the dressing bowl while the pasta cooks; they soften and sweeten up on their own.