This pasta salad has so much flavour, I like to make a large bowl of this and pop it in the refrigerator. Then when we want something for lunch, we open the refrigerator and it's there, we get to enjoy it for as long as it lasts, which isn't long in my house.
I love this pasta salad on its own, that's it, this is a great lunch for me, it doesn't need anything else. But if you need it as part of a gathering where you need to feed many, it is also great served as a side with a barbecue.
Any short pasta will work with this recipe including penne, farfalle, fusilli or elbow pasta. My favourite one is the curls pictured above, but use whatever short pasta you love.
If I can't find small mozzarella balls, I just halve or quarter larger ones.
You can make this salad up to 24 hours in advance. Just taste before serving you may need to add a splash of white balsamic vinegar right before serving and toss again.
This is one of my favourite pasta salads. I love this, hope you do to.
500g short pasta like curls, penne, or fusilli
½ cup extra virgin olive oil
¼ cup white balsamic vinegar
½ teaspoon salt
½ teaspoon white pepper
2 clove garlic, crushed
450g mozzarella balls (or baby bocconcini)
4 cups grape or cherry tomatoes, sliced in half
½ cup basil, sliced in ribbons
Bring a large pot of salted water to boil. Cook the pasta until al dente according to the package directions and drain. Rinse with a little cold water to stop the cooking process and drain well. Add the pasta to a large serving bowl and toss with 1 tablespoon of extra virgin olive oil. Let it cool to room temperature.
In a small jar with a tight fitting lid add the remaining extra virgin olive oil, balsamic vinegar, salt, pepper and garlic. Shake well to combine.
Add the mozzarella balls, tomatoes and basil to the bowl with the cooled pasta. Drizzle with the dressing and toss to coat.
If not serving right away, cover and store in the refrigerator until ready to serve.
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