Yield: 8 Servings
Ingredients:
- 1 lb. elbow pasta, or choice
- 2/3 cup plus 1 tbsp. olive oil, divided
- 1/3 cup white balsamic vinegar
- 2 garlic cloves, grated
- 1 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 4 cups cherry tomatoes, halved
- 16 oz. small mozzarella balls or pearls
- 1 cup chopped fresh basil, plus more for garnish
- Red pepper flakes, for garnish (optional)
Directions:
- Cook pasta according to package directions. Drain and rinse with cold water. Return pasta to pot and toss with 1 tablespoon olive oil. Set aside.
- Meanwhile, whisk together the remaining 2/3 cup oil, vinegar, grated garlic, salt, and pepper in a large bowl until combined. Add tomatoes and mozzarella to dressing and toss to coat. Let marinate while the pasta cools, about 15 minutes.
- Add cooled pasta to tomato mixture and toss to coat. Stir in the basil. Garnish with more basil and red pepper flakes, if you like.
