Prep Time 10 mins
COOK Time 15 minutes
– 1 lb fusilli pasta – 1 tbsp kosher salt – 1 8- oz container ciliegine fresh mozzarella cheese balls, halved – 2 pints cherry or grape tomatoes, halved – ½ c fresh basil, roughly chopped – 1 tsp ground pepper – Balsamic glaze, to taste Basil Vinaigrette – 1.5 c packed fresh basil leaves – 6 tbsp extra virgin olive oil – 3 tbsp white balsamic vinegar – 2 cloves garlic, smashed – ¾ tsp kosher salt – ½ tsp ground pepper – 1-2 tablespoons water
Combine the vinaigrette ingredients in a blender or food processor and puree until completely smooth. Add a little water, a tablespoon at a time, if the consistency isn’t super smooth.
Cook the pasta in salted water according to package directions to al dente, PLUS 1 minute. Drain well, then return to the hot pot. Pour the vinaigrette over the warm pasta, toss until well combined, then rest at room temperature for at least 30 minutes, and up to 2 hours.
Add mozzarella, tomatoes, basil, and ground pepper to the pasta salad.
Toss until well combined, then taste for seasoning and adjust with salt and pepper to taste.
Portion onto plates, then drizzle with balsamic glaze. Enjoy!