Balsamic Pasta Salad with Cherry Tomatoes & Basil
A bright, no-cook salad of peppery arugula, sweet cherry tomatoes, and creamy mozzarella tossed with warm pasta in a punchy balsamic vinaigrette. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 14g
Ingredients
- 8 oz pasta (penne, fusilli, or farfalle)
- 3 cups fresh arugula
- 1.5 cups cherry tomatoes
- 1 cup fresh mozzarella balls (bocconcini)
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- ¼ cup fresh basil leaves
- 1 pinch to taste salt and pepper
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat — the water should bubble vigorously and steam should rise from the surface, about 8 minutes.
- 2
Add the pasta and stir it once with a wooden spoon to separate the strands; boil until the pasta is tender but still slightly firm when bitten, about 9 minutes or according to package directions.
- 3
Drain the pasta in a colander, then immediately rinse it under cool running water for 15 seconds while tossing with a fork to stop it cooking and cool it down.
- 4
Place each cherry tomato on a cutting board and slice it in half straight down through the middle from top to bottom — you should have two halves per tomato.
- 5
Stack the fresh basil leaves on top of each other, then roll them tightly into a thin cylinder; slice straight across the roll into ribbon-thin strips about the width of a pencil lead.
- 6
Pour the balsamic vinegar and olive oil into a small bowl; whisk them together with a fork for 10 seconds until the mixture looks slightly creamy and uniform, then add a pinch of salt and pepper.
- 7
Transfer the cooled pasta to a large bowl, then pour the balsamic dressing over it and toss everything together with two forks for 20 seconds until the pasta is evenly coated.
- 8
Add the arugula, cherry tomato halves, and mozzarella balls to the pasta, then toss everything together gently for 15 seconds until the leaves are mixed in — do not overmix or the arugula will bruise.
- 9
Top the salad with the basil ribbons, scatter them across the surface, and taste a forkful; add another pinch of salt and pepper if you like.
Tools you’ll need
- large pot
- colander
- cutting board
- chef's knife
- small bowl
- fork
- large bowl
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