Bring 4 quarts of water to a rolling boil, add 1 tablespoon salt, then add pasta. Stir once and cook for 8 minutes until al dente with a slight bite at the center. Taste test to confirm.
12 oz penne or farfalle pasta, 1 tbsp salt
Drain pasta in a colander and shake to remove excess water. Transfer to a large bowl and immediately toss with 1 tablespoon olive oil to prevent sticking. Let cool for 5 minutes.
3 tbsp extra virgin olive oil
Halve cherry tomatoes and add to the bowl. Drain mozzarella on paper towels for 10 minutes, then cut into bite-sized pieces. Tear basil leaves by hand but do not add yet.
2 cups cherry tomatoes, 8 oz fresh mozzarella, 1 cup fresh basil leaves
Add tomatoes, mozzarella, remaining 2 tablespoons olive oil, balsamic vinegar or glaze, minced garlic (if using), and a pinch of salt and black pepper. Toss gently for 10-15 seconds until everything is coated but tomatoes remain intact.
2 cups cherry tomatoes, 8 oz fresh mozzarella, 3 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar or glaze, 2 cloves garlic, black pepper, salt
Fold in torn basil leaves right before serving to keep them bright green. Taste and adjust seasoning if needed. Serve immediately or chill for 15 minutes to blend flavors.
1 cup fresh basil leaves
