Best Ever Pasta Salad

5 from 1 vote

A delicious and perfectly seasoned pasta salad that you will love.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Servings:

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1 pound penne pasta
4 cloves of garlic sliced paper thin
1 large bunch of fresh basil sliced thin about ¼ cup sliced thin
1 large ball of fresh mozzarella about 8 ounces you can also use small mozzarella balls (called bocconcini) and dice them up.
4 medium ripe tomatoes diced I like to use roma tomatoes
2 tablespoon Balsamic vinegar plus more to taste
¼ cup olive oil
2 good pinches of cayenne pepper more if you like the heat
salt and pepper to taste

Bring a large pot of water to a boil.
Grab your tomatoes and with a sharp knife cut a little x shape on the bottom.
Add your tomatoes to the boiling water for 1 minute then remove and run under cold water.
At the spot where you cut the x in your tomatoes, grab the skin and peel it off the tomato and set aside to cool.
Boil your pasta according to instructions on box for al dente.
While the pasta is cooking, slice your garlic as thin as possible and place in a large bowl.
Next dice up your tomatoes and add them to the bowl.
Add the balsamic vinegar, olive oil, cayenne pepper, a pinch of salt and pepper and basil to the bowl then mix and let it sit to let the flavors come together.
Cut up your fresh mozzarella into small ½ inch cubes and put aside.
When your pasta is cooked, add it to your bowl with the marinade and toss well.
Taste for seasoning such as salt, more balsamic etc. based on your taste. I almost always add a pinch or dash of something at this stage since I like a lot of cayenne pepper and lots of balsamic.
Once it is perfectly seasoned to your taste, add your fresh mozzarella cubes and toss again.
Plate and serve!

(adapted from Williams-Sonoma)

Nutrition Values are estimates only.

Course :Main Course