Ingredients
- 1 box short pasta noodle bow tie recommended
- 2 cups cherry tomatoes diced
- 1 container bocconcini quartered
- 5-10 fresh basil leaves chopped
For the dressing:
- 1/3 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 3 tbsp pesto
For serving:
- extra fresh basil for serving
- balsamic glaze for serving optional
Instructions
- Cook the pasta according to package directions until al dente. Add to serving bowl and toss with a drizzle of olive oil.
- While the pasta cooks, dice the cherry tomatoes, quarter the bocconcini, and dice the fresh basil.
- Make the dressing: in a small bowl or jar, whisk together the olive oil, balsamic vinegar, and pesto until well combined.
- Add the cherry tomatoes, bocconcini, and fresh basil to a large bowl.
- Pour the dressing over the salad and toss everything together until evenly coated.
- Taste and adjust seasoning. Serve immediately or refrigerate for up to 3 days. Garnish with extra fresh basil and a drizzle of balsamic glaze if desired.
Notes
- Cook pasta al dente, transfer to a bowl and toss with a drizzle of olive oil to ensure it doesn't get mushy.
- Use the freshest ingredients you can find — this is a simple salad where quality really matters.
- Make it ahead! The salad tastes even better after 30 min to 1 hour in the fridge as the flavors meld.
- The balsamic glaze garnish is optional but highly recommended — it adds a beautiful sweet-tangy finish.
- Store leftovers in an airtight container in the fridge for up to 3 days.