Ingredients
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1 1/2 cups bite-size fresh mozzarella cheese balls, cut into quarters
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1 cup cherry tomatoes, cut into quarters
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1/3 cup Italian salad dressing (I like using the Good Seasons packet dressing)
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1/4 cup olive oil
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4 garlic cloves, minced
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1/2 teaspoon crushed red pepper flakes
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1 lb whole wheat bow tie pasta (I use barilla plus)
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3 tablespoons fresh basil, chopped
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salt and pepper
Instructions
- Toss the mozzarella and cherry tomatoes with the Italian dressing. Cover and refrigerate. If I'm making this for dinner, I usually get the cheese and tomatoes in the fridge to marinate a few hours before I plan to assemble the salad.
- In a skillet on low heat, heat the olive oil, garlic and crushed red pepper. Cook on low for 5-10 minutes allowing the garlic to soften (but not brown) and infuse the oil.
- Meanwhile, boil the pasta. Add the drained pasta to the skillet and toss to coat. Set the pasta mixture aside to cool.
- Once the pasta is cooled, add the cheese and tomatoes along with the dressing marinade. Season the salad with salt and pepper and top with 3 tablespoons fresh basil.