EASY Pasta Salad with Bocconcini, Tomatoes and Basil
Recipe type: Dinner / Pasta Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
Here is an easy pasta salad made with creamy little balls of mozzarella, tangy cherry tomatoes and fresh basil. It's then tossed with fusilli pasta and a simple marinade made of extra virgin olive oil, fresh garlic and seasonings. A fast and delicious dish you can whip up in less than 15 minutes.
  • 1 pound Fusilli Pasta or Gluten-Free Fusilli Pasta, or GF Quinoa Fusilli Pasta
  • 3 cups cherry tomatoes
  • 1 pound bocconcini (small mozzarella balls)
  • 5 Tbsp. chopped fresh basil
  • ¼ tsp. dried oregano
  • 2 garlic cloves- minced
  • ¼ cup extra virgin olive oil
  • salt and fresh cracked pepper to taste
  1. Bring a large pot of water to boil. Salt the water with some salt.
  2. Add the fusilli pasta to the water and cook the pasta until al dente. Drain in a colander and transfer to a large serving bowl and set aside to cool. If you prefer, you can run the pasta under cold water to cool faster.
  3. In the meantime, slice tomatoes in halves and toss them into a salad bowl along with the bocconcini, olive oil, basil, garlic, oregano, salt and pepper. Gently mix and set aside for 5 minutes to marinate.
  4. When the pasta is completely cooled. Transfer the tomatoes and bocconcini salad into the pasta. Gently toss. Add salt and pepper to taste. And serve.
  5. Serves 6 to 8
If you feel you need to drizzle more olive oil to moisten the pasta, then do so. Sometimes pasta salads have a tendency to absorb most of the liquid, which would leave you dry pasta. Adding extra-virgin olive oil is Ok and it's good for you, so add some extra in and enjoy!
Recipe by 2 Sisters Recipes by Anna and Liz at https://2sistersrecipes.com/easy-pasta-salad-with-bocconcini/