Servings: 4

8 ounces pasta (such as penne or fusilli) 8 ounces pasta (such as penne or fusilli)
2 cups cherry tomatoes, halved 2 cups cherry tomatoes, halved
8 ounces fresh mozzarella balls, drained and halved 8 ounces fresh mozzarella balls, drained and halved
1/4 cup fresh basil leaves, thinly sliced ¼ cup fresh basil leaves, thinly sliced
2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar 1 tablespoon balsamic vinegar
Salt and pepper to taste Salt and pepper to taste

Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, fresh mozzarella, and basil.
Drizzle the olive oil and balsamic vinegar over the salad ingredients.
Season with salt and pepper to taste.
Gently toss the salad until well combined.
Transfer the salad to a serving dish.