Step by step

Method

4 steps

1. 1

   Cook 12 oz short pasta (fusilli or penne) in well-salted water until al dente — usually 1 minute under the box time. Drain and rinse briefly under cool water so it stops cooking, then shake off excess water. Warm wet pasta turns the mozzarella rubbery and waters down the dressing.

2. 2

   Whisk ¼ cup olive oil, 2 tablespoons balsamic vinegar, 1 minced garlic clove, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until the dressing looks slightly cloudy and unified.

3. 3

   In a big bowl, toss the pasta with 2 cups halved cherry tomatoes, 8 oz mozzarella pearls (or cubed fresh mozzarella), and the dressing until everything looks lightly glossy. Tear in ½ cup fresh basil right before serving so it stays bright green.

4. 4

   Chill 20 minutes for the flavors to settle, or serve at room temp. Drizzle balsamic glaze on top if you have it. You want bright tomato-basil pasta with creamy mozzarella that holds together — not a watery bowl or limp brown basil.