Tomato Mozzarella Pasta Salad
20 mineasy3 servingsvegetarianunder-20-min
Ingredients
- Pasta300 gOn hand
- Mozzarella200 g, tornOn hand
- Cherry tomatoes300 g, halvedOn hand
- Basil10 leaves, tornOn hand
- Balsamic vinegar1 tbspoptional
- Olive oil4 tbspoptional
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Steps
- 1
Boil the pasta in well-salted water until al dente.
10 min
- 2
Halve the cherry tomatoes into a serving bowl.
3 min
- 3
Toss the tomatoes with the oil, balsamic, salt and torn basil.
2 min
- 4
Drain the pasta and rinse briefly under cold water.
2 min
- 5
Fold the pasta through the tomatoes.
2 min
- 6
Fold in the mozzarella last.
1 min
Cook’s note. Rinsing stops the carryover cooking that turns pasta salad gluey.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.