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Pasta Salad With Mozzarella Balls

Pasta Salad with Mozzarella Balls Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 8 oz short pasta (fusilli, rotini, or penne)
  • 8 oz fresh mozzarella balls (ciliegine or bocconcini), drained
  • 1 pint cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Cook the 8 oz pasta in salted boiling water until al dente, 8 to 10 minutes. Drain and rinse with cold water until cool.
  2. While the pasta cooks, whisk together the 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon, minced garlic, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl for about 30 seconds.
  3. Add the cooled pasta, 1 pint halved cherry tomatoes, and 8 oz mozzarella balls to the dressing. Fold gently for about 20 seconds to coat.
  4. Add the 1/2 cup torn basil and give one final toss. Taste, adjust seasoning, and mound onto a platter to serve.

Notes

This salad tastes even better after a 30-minute rest in the fridge. If it has been sitting longer, drizzle in a little extra olive oil and vinegar before serving to freshen it up.