Ingredients
- 12 oz pasta (preferably fusilli or farfalle)
- 8 oz fresh mozzarella balls, halved
- 1 pint cherry tomatoes, halved
- 4 oz prosciutto, sliced into thin strips
- 1 cup fresh basil leaves, torn
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Optional: 1/4 cup pine nuts, toasted
Feel free to substitute the mozzarella with feta for a tangier twist, or use whole grain pasta for added fiber and nutrients. This dish is versatile and can be adjusted to suit your taste preferences or dietary needs.
Instructions
- Begin by cooking the pasta according to the package instructions in a large pot of salted boiling water. Cook until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked pasta, mozzarella balls, cherry tomatoes, prosciutto, and basil leaves. Toss gently to combine.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the pasta mixture, tossing lightly to coat all ingredients evenly.
- If using, add the toasted pine nuts for an added layer of flavor and crunch.
- Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. This is crucial for achieving that perfect taste harmony.
One personal tip from my experience: If you can, prepare this dish a day ahead. The flavors deepen overnight, making it even more delicious the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International