Ingredients
16 oz short pasta (e.g., farfalle or rotini)
2 cups halved cherry tomatoes
8 oz fresh mozzarella balls (1″ diameter)
1/4 cup balsamic glaze
2 tbsp olive oil
1 tbsp red wine vinegar (alcohol-free)
15–20 fresh basil leaves, chopped
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
Meanwhile, combine tomatoes, mozzarella, and basil in a large bowl.
Reserve 1/2 cup pasta cooking water, then drain pasta. Immediately mix into the bowl with olive oil to coat and prevent clumping.
Cool pasta mixture under running water or in the refrigerator until room temperature (10–20 minutes).
In a small bowl, whisk balsamic glaze and red wine vinegar. Drizzle dressing over the salad and toss gently.
Season with salt and pepper. Serve chilled.
Notes
Use room-temperature tomatoes for optimal flavor.
Adjust balsamic glaze intensity to taste—add extra olive oil or pasta cooking water if needed.
Store leftovers in an airtight container in the fridge for up to 1 day. Rest at room temperature 15 minutes before serving.
- Prep Time: 20
- Cook Time: 12
- Category: High Protein Meals
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 8g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg