Ingredients
Method
Cook and cool the pasta
- Cook the farfalle (or penne) according to package directions, then drain and rinse with cold water until cool to the touch. This prevents sticking and keeps the salad chilled-friendly.
Build the salad
- Combine the pasta, cherry tomatoes, fresh mozzarella, and torn basil in a large bowl and toss gently so nothing breaks apart. You should see red tomatoes, white mozzarella, and green basil throughout.
- Pour the balsamic vinaigrette over the salad and toss gently until the pasta looks lightly glossy. Make sure most pieces are evenly coated.
- Season with salt and pepper to taste, then toss once more to distribute the seasoning. Stop when it tastes balanced rather than overly salted.
Chill and serve
- Refrigerate the salad for at least 30 minutes before serving so the flavors meld and the dressing sets on the pasta. Cover the bowl to keep basil fresh-looking.
- Toss again and serve chilled. The salad should taste bright and cold, not watery.
Notes
For best texture, rinse pasta well with cold water and chill before eating—this keeps the mozzarella from feeling rubbery. Store in the refrigerator 2-3 days in a covered container; basil may darken slightly but the salad is still good. Freezing isn’t recommended. For a lighter option, use a low-sodium vinaigrette and part-skim mozzarella while keeping the same chill time.