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Bring a large pot of salted water to a boil. Add the penne pasta and cook for 10 minutes or until al dente. Drain and rinse under cold water to cool.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, and chopped basil leaves.
Drizzle the olive oil and balsamic glaze over the pasta mixture. Add salt and freshly ground black pepper. Toss gently to combine all ingredients.
Transfer the pasta salad to a serving platter or bowl. Garnish with additional fresh basil leaves if desired. Serve immediately or refrigerate for up to 1 hour before serving.

Bring a large pot of salted water to a boil. Add the penne pasta and cook for 10 minutes or until al dente. Drain and rinse under cold water to cool.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, and chopped basil leaves.
Drizzle the olive oil and balsamic glaze over the pasta mixture. Add salt and freshly ground black pepper. Toss gently to combine all ingredients.
Transfer the pasta salad to a serving platter or bowl. Garnish with additional fresh basil leaves if desired. Serve immediately or refrigerate for up to 1 hour before serving.