Basil Pasta Salad

by Kelly Jo
(Richmond Virgina USA)

I invented this recipe one day when I was messing around in the kitchen and trying to make something from just what I already had. It has become one of my favorite summer time dinners and when I bring it to a potluck people never fail to ask me how to make it.


2 to 3 cups of the dry pasta of your choice. I find that the smaller, firmer pasta works best and the miniature bow ties are my favorites.

One pint container of grape or cherry tomatoes- cut in half if larger than bite sized.

┬Ż to 1 pound pearl sized mozzarella cheese balls, if you can not get pearl sized then cut mozzarella into bite sized chunks.

Handful of fresh basil leaves coarsely chopped- the more the better

Garlic infused oil

Balsamic vinegar

Course Sea Salt.

Boil the pasta as per the directions on the box and then cool in the fridge or in a time pinch you can cover with ice and run water of it until the pasta is cold. While it is cooling is a good time to cut up the other ingredients. When cool, gently stir in tomatoes, mozzarella, and basil. Add garlic oil, balsamic vinegar, and sea salt to taste making sure that the pasta is well coated. The basil in this makes all of the other flavors pop and really is the key ingredient. Be sure to make more than you think you will need as it is always a big hit.

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