Ingredients

The following ingredients have 8 Servings
  • 8 oz uncooked small-medium shape pasta (I used radiatore (can substitute whole wheat pasta))
  • 13 oz cherry or grape tomatoes (halved)
  • 7 oz drained fresh Mozzarella cheese pearls
  • ¼ cup sliced fresh basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup light balsamic vinaigrette dressing ((I use and recommend Marzetti Simply 60 Balsamic Vinaigrette))

Instruction

  • Cook the pasta according to package instructions. Transfer pasta to a colander and drain. Rinse under cold water until the pasta is cooled and drained.
  • Transfer the cooled pasta to a serving bowl and add the tomatoes, Mozzarella, and basil. Sprinkle the salt and pepper over the top and then pour in the balsamic vinaigrette*. Use a large spoon to stir together until the ingredients are mixed and coated in the dressing. Refrigerate if not serving immediately.*If making ahead to serve the next day, you may want to wait to add the dressing until serving so that it doesn’t get absorbed by the pasta and dry out. Any leftover pasta salad should last three days in the fridge.