Ingredients:

  • 1 pound short pasta (penne, cavatappi, farfalle, or rotini)
  • 1 tablespoon olive oil
  • Salt, for pasta water
  • 2 cups cherry tomatoes, halved or quartered
  • 8 ounces fresh mozzarella pearls (bocconcini or ciliegine), drained

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente (approximately 10-12 minutes).
  2. Drain the cooked pasta thoroughly. Drizzle with 1 tablespoon of olive oil to prevent sticking and toss gently. Let the pasta cool completely.
  3. In a large mixing bowl, combine the cooled pasta, the halved cherry tomatoes, and the drained fresh mozzarella pearls.
  4. Toss gently to combine all ingredients. Cover the bowl and refrigerate for at least 30-60 minutes to allow flavors to meld and chill thoroughly before serving.