Description
A fresh and flavorful pasta salad made with bowtie pasta, cherry tomatoes, mozzarella, and a creamy pesto-balsamic dressing—perfect for warm days or meal prep.
Ingredients
- 6 oz farfalle (bowtie) pasta, dry
- 1 pint cherry tomatoes, halved
- 3 oz mini mozzarella balls
- ¼ cup fresh basil, chopped
- 1 large or 2 small shallots, minced
- ¼ cup pesto
- ¼ cup balsamic vinegar
- ½ tsp kosher salt
- Optional: 1–2 tbsp Greek yogurt, ricotta, or cottage cheese for creaminess
- ½ bouillon cube or chicken broth (for boiling pasta)
Instructions
- Boil Pasta: Fill a large pot with water and bring to a boil. Add ½ bouillon cube or use chicken broth for flavor. Cook pasta according to package directions. Do not rinse after draining to retain starch for better dressing adherence.
- Prep the Ingredients: Halve cherry tomatoes, mince shallots, and chop basil.
- Make the Dressing: In a bowl, combine pesto, balsamic vinegar, and optional Greek yogurt or ricotta. Whisk until smooth and creamy.
- Combine Everything: In a large bowl, toss cooked pasta with tomatoes, mozzarella, shallots, and basil. Pour in the dressing and mix thoroughly. Season with kosher salt to taste.
- Serve: Serve immediately at room temp or chill for later. Garnish with extra basil or balsamic drizzle if desired.
Notes
This pasta salad holds up well for meal prep. For a vegan version, skip the cheese or use plant-based alternatives. Try adding pine nuts for crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian-Inspired