Ingredients
Scale
- 1 box medium-sized pasta {I used Cellentani}
- 1 pint baby tomatoes
- 1 container fresh mozzarella cheese
- handful of fresh basil leaves
- 3–4 tbsp olive oil {more or less as needed}
- salt (pepper, garlic powder, and italian seasoning to taste)
Instructions
- First, boil a large pot of salted water and cook the pasta according to package directions.
- While the pasta cooks, rinse your baby tomatoes and slice them in half. Place them in a large bowl.
- Drain the fresh mozzarella, slice into small cubes, and add to the large bowl with the tomatoes.
- Finally, using a sharp knife or kitchen shears, cut the basil leaves into small ribbons, adding them into the bowl.
- Toss the toppings together with about 3 tbsp of the olive oil, salt, pepper, garlic powder, and italian seasoning.
- Once the pasta is done cooking, drain the water, and add in the remaining tablespoon of oil. Allow the pasta to come to room temperature.
- When ready, add the pasta into the bowl with the tomatoes and cheese, and toss everything together. Add more oil and/or spices if needed.
- Serve immediately, or chill for 30 minutes for a fresher dish. Store leftovers in the fridge.
- Category: Pasta, Primi, Side