Ingredients
Units
Scale
- 1 pint (275 g/ 10oz) cherry tomatoes, cut in half
- 2 cups (150 g/ 5oz) pre-washed arugula salad
- 12 oz (340 g) fresh mozzarella balls such as bocconcini, pearls, or ciliegine
- 1/2 cup good quality olive oil, such as COLAVITA
- 2 tablespoons balsamic vinegar (optional)
- 1 lb (454 g) short pasta of your choice
- 6 basil leaves torn by hand
- Salt and Pepper to taste
Instructions
- In a large serving bowl toss the tomatoes, olive oil, vinegar (if using), basil, salt and pepper. Let sit on counter for 5-10 minutes.
- Meanwhile, boil 6 quarts water and add 3 tablespoons of salt to season the pasta water. Cook pasta according to package directions for ‘al dente’ texture.
- While pasta is cooking add the arugula to the bowl of tomatoes and let sit until the pasta is done cooking.
- When pasta is done cooking, strain, and add to the bowl of prepared ingredients. Toss to coat evenly. Let cool for 5 minutes.
- Add the mozzarella balls on top and drizzle liberally with more olive oil and a little salt and pepper. If you add the mozzarella when the pasta is too hot is will melt and not taste or look the same.
- Serve warm, room temperature, or cold!
Notes
You can easily DOUBLE this recipe! You can press the 2X icon on the recipe and it will update the information for you!
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Savory
- Method: Italian
- Cuisine: Italian