Ingredients
Scale
- One box of your favorite pasta (penne, fusilli, or rotini work well)
- 2 cups cherry tomatoes, halved
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper to taste
- Optional: mozzarella balls or crumbled feta cheese
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process and keep the pasta cool. Set aside.
- In a bowl, combine the halved cherry tomatoes, chopped basil, minced garlic, balsamic vinegar, and olive oil. Season with salt and black pepper. Toss gently to coat all ingredients evenly. Let sit for about 10 minutes to meld flavors.
- Add the cooked pasta to the tomato mixture. Toss everything together, then sprinkle with grated Parmesan cheese. Include mozzarella balls or feta cheese if desired for extra flavor.
- Transfer the pasta salad to a serving bowl and refrigerate for at least 30 minutes before serving to allow flavors to blend. Serve chilled and enjoy!
Notes
- Best enjoyed fresh, but leftovers stored in an airtight container in the refrigerator will taste great for up to 2 days. Before serving, add a splash of olive oil or extra balsamic vinegar for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Tossing
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 15 mg