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Pasta, mozzarella pearls and cherry tomatoes are tossed with white balsamic, olive oil and fresh basil. This version uses a vinaigrette rather than mayonnaise.
It provides acidity without turning the cheese dark. Regular balsamic changes the color and can taste stronger.
Ingredients and measurements
- 1 pound small pasta such as fusilli, orecchiette, or penne
- 16 ounces mozzarella balls, preferably ciliegine or pearls
- 3 cups cherry tomatoes, halved
- 1/2 cup fresh basil, thinly sliced
- 1/3 cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 teaspoon kosher salt, or to taste; additional salt for pasta water
- 1 teaspoon freshly ground black pepper
- 1 clove garlic, minced or pressed
Preparation and baking
- Stage 1
Cook pasta according to its package until al dente. Drain and rinse with cold water, then leave to drain thoroughly.
- Stage 2
Drain mozzarella and halve larger balls. Halve the tomatoes and thinly slice basil.
- Stage 3
Whisk olive oil, white balsamic vinegar, garlic, salt and pepper. Taste the dressing before adding it to the salad.
- Stage 4
Combine cooled pasta, mozzarella and tomatoes in a large bowl. Re-whisk the dressing and pour it over, then fold gently. Add basil last.
- Stage 5
Chill until serving and toss again before portioning so dressing from the bottom coats the pasta.
Small pearls may stay whole; cut larger ciliegine so cheese and tomato pieces are easy to eat together.
Why white balsamic?
Oil and vinegar separate while standing. Mixing immediately before pouring distributes both through the salad.
Should the cheese be halved?
This recipe uses sixteen ounces of mozzarella and three cups of tomatoes with an oil dressing. Keep its measurements together rather than borrowing the mayonnaise dressing quantities.
Why re-whisk?
Keep this salad refrigerated at 40°F or below. Refrigerate within two hours, or within one hour above 90°F. Store in shallow covered containers and toss before serving.
For more recipes to serve alongside, see chicken buttered noodles or healthy cowboy caviar salad. Use that recipe’s own quantities rather than mixing formulas. This is an editorial revision of the archived recipe, with clarified ingredient allocation and preparation checks. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only; it is not the source of the complete formula. Existing photographs are illustrative. Reference: FoodSafety.gov chilling guidance.
Common Questions About This Recipe
- Why white balsamic?
It provides acidity without turning the cheese dark. Regular balsamic changes the color and can taste stronger.
- Should the cheese be halved?
Small pearls may stay whole; cut larger ciliegine so cheese and tomato pieces are easy to eat together.
- Why re-whisk?
Oil and vinegar separate while standing. Mixing immediately before pouring distributes both through the salad.
- How is this different from the creamy salad?
This recipe uses sixteen ounces of mozzarella and three cups of tomatoes with an oil dressing. Keep its measurements together rather than borrowing the mayonnaise dressing quantities.