• 6 ounces whole grain fusilli or rotini pasta
  • ⅓ cup olive oil
  • 2 pints cherry or grape tomatoes
  • ½ teaspoon sea salt
  • 8 ounces baby mozzarella balls (ciliegine), or one mozzarella ball
  • Several sprigs fresh basil (enough for 2 tablespoons chopped)
  • 2 to 3 teaspoons white balsamic vinegar, to tasteburst cherry tomatoes and pasta
  1. Bring a large pot of salted water to boil and cook the pasta until al dente, according to package instructions. Drain and return the pasta to the pot.
  2. While the pasta is cooking, warm the olive oil in a large, non-reactive, heavy-bottomed pot or pan over medium heat. Add the tomatoes and ½ teaspoon sea salt. Cover the pot and cook, stirring occasionally, until most of the tomatoes have started to burst out of their skins and the olive oil has a light red hue (about 5 to 8 minutes). Toss the tomatoes and their sauce with the cooked pasta. Let the mixture cool for a few minutes while you slice the mini mozzarella balls in half (if you’re using a large mozzarella ball, tear it into little pieces) and chop the basil into short little strips.basil, mozzarella balls and pasta salad
  3. Toss the mozzarella balls and basil into the pasta. Add the vinegar and salt to taste.