Ingredients
- 16 oz farfalle pasta
- 1 pint cherry tomatoes, halved
- 8 oz fresh mozzarella pearls
- 1/2 cup fresh basil leaves, chiffonade
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic glaze
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 clove garlic , minced
Instructions
- Cook farfalle pasta in salted boiling water until al dente.
- Drain and rinse pasta under cold water to stop cooking.
- In a large bowl, combine pasta, cherry tomatoes, mozzarella pearls, and basil.
- Whisk olive oil, salt, pepper, and garlic in a small bowl.
- Toss pasta mixture with the olive oil dressing until evenly coated.
- Drizzle with balsamic glaze immediately before serving.