Ingredients
Method
Cook and cool the pasta
- Bring a pot of water to a boil and cook penne or bowtie pasta according to package directions. Drain, then rinse under cold water to stop cooking and cool the pasta.
Marinate the bruschetta topping
- In a bowl, combine tomatoes, fresh basil, minced garlic, olive oil, balsamic vinegar, salt, and black pepper. Let the mixture marinate for 15 minutes so the tomatoes release juices and the garlic softens.
Assemble the salad
- Add the cooled pasta and diced fresh mozzarella to the tomato mixture, then toss until everything is evenly coated. Sprinkle Parmesan cheese over the top and toss once more to distribute it.
Chill and serve
- Cover and refrigerate the salad for at least 1 hour to let the flavors develop. Before serving, toss again and adjust seasoning with additional salt and black pepper if needed.
Notes
For the best texture, cool the pasta completely before mixing so it doesn’t melt the mozzarella or loosen the tomato juices too fast. Store covered in the refrigerator for up to 3 days; the salad can be lightly refreshed with a drizzle of olive oil and a splash of balsamic before serving. Freezing isn’t recommended due to the fresh mozzarella and tomatoes. For a lower-fat option, use reduced-fat mozzarella and a lighter Parmesan.