Balsamic Tossed Pasta With Fresh Tomato Arugula And Mozzarella Recipe

Ingredients for Balsamic Tossed Pasta With Fresh Tomato Arugula And Mozzarella

• 1 pint cherry or grape tomatoes (halved)
• 2 cups arugula (packed)
• Garlic Cloves
• Fresh Mozzarella Cheese
• Sea Salt
• Fresh Ground Pepper
• Extra Virgin Olive Oil
• Penne Pasta
• Balsamic Vinegar

How to Make Balsamic Tossed Pasta With Fresh Tomato Arugula And Mozzarella

1. **Make the Sauce:** In a large bowl, combine 1 pint cherry or grape tomatoes (halved), 2 cups arugula (packed), 2 cloves garlic (minced), 8 ounces fresh mozzarella (torn into small pieces), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons extra virgin olive oil. Gently toss to combine.
2. **Refrigerate:** Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld.
3. **Cook the Pasta:** While the sauce chills, cook 1 pound pasta (your choice of shape) in a large pot of boiling salted water according to package directions.
4. **Drain the Pasta:** Drain the pasta, reserving about 1/2 cup of pasta water.
5. **Toss with Sauce:** Add the drained pasta to the bowl with the chilled sauce. Toss gently to coat.
6. **Add Balsamic Glaze:** Drizzle 2 tablespoons of balsamic glaze over the pasta and toss again. Add a tablespoon or two of the reserved pasta water if needed to loosen the sauce.
7. **Serve Immediately:** Garnish with extra arugula or fresh basil (optional) and serve immediately. Enjoy!