- 1/2 lb. penne pasta
- 1/4 cup balsamic vinaigrette
- 2 cups cherry tomatoes, halved
- 1/2 cup fresh basil leaves, chopped
- 8 oz. fresh mozzarella, cubed
- Salt and pepper to taste
- Cook the pasta according to package instructions.
- In a large bowl, combine the cooked pasta with the balsamic vinaigrette and mix until evenly coated.
- Add in the cherry tomatoes, basil leaves, and mozzarella cubes and stir until combined.
- Season with salt and pepper to taste.
- Chill in refrigerator for at least an hour before serving.
Pasta Salad
Caprese Salad
Vegetarian
Italian
Summer Recipes