Ingredients
Units
Scale
- 16 ounces Fusilli Corti Bucati pasta, or pasta of choice
- 1/4 cup extra-virgin olive oil
- 1/8 cup white balsamic vinegar
- 3–4 garlic cloves, minced or pressed
- Salt and pepper, to taste
- 1–2 cups fresh basil, thoroughly rinsed and dried and leaves separated from stems
- 2 cups small, vine-ripened tomatoes, quartered
- 8 ounces fresh mozzarella pearls
- Balsamic glaze
- 1/4 cup pine nuts (optional), for garnish
Instructions
- Prepare the pasta al dente, according to the instructions on the package. Use a colander to rise the pasta under cold water, drain and place in a large bowl. Add the extra-virgin olive oil, white balsamic vinegar and minced garlic to the pasta and gently coat the pasta, then allow it to cool completely. Add salt and pepper to taste.
- As the pasta cooks and cools, prepare the remaining ingredients. Wash, dry and separate the basil leaves from their stems. Slice the tomatoes into quarters, drain any liquid from the mozzarella and separate the pearls.
- When the pasta has completely cooled, give it another gentle stir before folding in the basil, tomatoes and mozzarella.
- Garnish with a drizzle of balsamic glaze and a sprinkle of pine nuts. Topo with additional salt and pepper, if desired, and serve immediately.
- Prep Time: 15 mins.
- Cook Time: 10 mins.
- Category: Sides and Starters, Vegetarian
- Method: Stovetop
- Cuisine: Mediterranean Inspired
- Diet: Vegetarian
