Pasta with Mozzarella Balls
This refreshing salad option combines the goodness of pasta with the creaminess of mozzarella, creating a nutritious and delicious dish. Try it today!
Ingredients
- 1 pound dried pasta such as penne, rotini, or fusilli
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup fresh basil leaves chopped
- 8 ounces fresh mozzarella balls drained and halved
- balsamic vinegar
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside to cool.
- In a large mixing bowl, combine the cherry tomatoes, mozzarella balls, black olives, and torn basil leaves.
- Add the cooked and cooled pasta to the bowl.
- Drizzle the extra virgin olive oil and balsamic vinegar over the ingredients.
- Season with salt and pepper to taste.
- Gently toss everything together until well combined.
- Cook for 2-3 minutes, stirring occasionally, until the mozzarella balls start to melt slightly and coat the pasta.
- Remove from heat and let the salad rest for a few minutes to allow the flavors to meld together.
Notes
When reheating, gently warm the pasta in the microwave or on the stovetop until heated through. If you need to store the pasta for a longer period, freezing is an option.
However, note that freezing may affect the texture of the mozzarella, causing it to become slightly grainy upon thawing. To freeze, place the pasta in a freezer-safe container or bag, ensuring all the air is removed to prevent freezer burn.
Consume the frozen pasta within 2 to 3 months for the best quality. When ready to enjoy the frozen pasta, thaw it in the refrigerator overnight.
Once thawed, reheat it gently using the microwave or stovetop until heated through. Remember to mix the pasta well to distribute the sauce and cheese evenly before serving.