Balsamic Pasta Salad with Cherry Tomatoes & Basil

Step 1

Bring a large pot of salted water to a rolling boil over high heat — the water should bubble vigorously and steam should rise from the surface, about 8 minutes.

Step 2

Add the pasta and stir it once with a wooden spoon to separate the strands; boil until the pasta is tender but still slightly firm when bitten, about 9 minutes or according to package directions.

Step 3

Drain the pasta in a colander, then immediately rinse it under cool running water for 15 seconds while tossing with a fork to stop it cooking and cool it down.

Step 4

Place each cherry tomato on a cutting board and slice it in half straight down through the middle from top to bottom — you should have two halves per tomato.

Step 5

Stack the fresh basil leaves on top of each other, then roll them tightly into a thin cylinder; slice straight across the roll into ribbon-thin strips about the width of a pencil lead.

Step 6

Pour the balsamic vinegar and olive oil into a small bowl; whisk them together with a fork for 10 seconds until the mixture looks slightly creamy and uniform, then add a pinch of salt and pepper.

Step 7

Transfer the cooled pasta to a large bowl, then pour the balsamic dressing over it and toss everything together with two forks for 20 seconds until the pasta is evenly coated.

Step 8

Add the arugula, cherry tomato halves, and mozzarella balls to the pasta, then toss everything together gently for 15 seconds until the leaves are mixed in — do not overmix or the arugula will bruise.

Step 9

Top the salad with the basil ribbons, scatter them across the surface, and taste a forkful; add another pinch of salt and pepper if you like.