Ingredients
Equipment
Method
Cook and cool the pasta
- Cook farfalle or penne pasta according to package directions, then drain. Rinse under cold water until cool to the touch so it doesn’t keep cooking.
- Spread the rinsed pasta on a sheet pan in a thin layer to cool for 2–3 minutes with minimal sticking. Let surface moisture steam off so the dressing clings better.
Build the salad
- Combine the cooled pasta, cherry tomatoes, mozzarella, and torn basil in a large bowl. Toss gently just to distribute the ingredients evenly.
- Pour balsamic vinaigrette over the salad and toss gently. Make sure the pasta is evenly coated, especially along the edges.
- Season with salt and pepper to taste. Toss once more so the seasoning is distributed through the whole bowl.
Chill and serve
- Refrigerate the salad for at least 30 minutes before serving. Keep it covered so the basil stays bright.
- Toss again and serve chilled. This final toss redistributes the dressing after the chill.
Notes
Pro tip: rinsing the pasta in cold water prevents it from turning mushy and helps it stay firm after chilling. Store covered in the refrigerator for 2–3 days; the basil may darken slightly but the flavor stays good. Freezing is not recommended because mozzarella can get grainy. For a lighter option, use low-fat mozzarella or a lighter balsamic vinaigrette.