Ingredients:

  • 1 lb short pasta such as Fusilli, Farfalle, or Rotini
  • 1 tbsp Kosher salt
  • 2 cups cherry or grape tomatoes, halved
  • 8 oz fresh mozzarella pearls (ciliegine), drained
  • 1 cup fresh basil leaves, chiffonade
  • 1/4 cup red onion, finely minced
  • 1/2 cup high-quality basil pesto
  • 1/3 cup plain Greek yogurt
  • 2 tbsp white balsamic vinegar
  • 1 clove garlic, finely grated
  • 1/2 tsp black pepper
  • 2 tbsp thick balsamic glaze

Instructions:

  1. Boil 1 lb short pasta in water with 1 tbsp Kosher salt until al dente and firm to the bite. Note: Follow the package al dente time exactly to prevent mushiness later.
  2. Drain the pasta well and spread it on a sheet pan for 5 minutes until steam stops rising. Note: Cooling it slightly prevents the yogurt in the dressing from curdling.
  3. Whisk 1/2 cup pesto, 1/3 cup Greek yogurt, 2 tbsp white balsamic, 1 grated garlic clove, and 1/2 tsp black pepper until smooth and pale green.
  4. Halve 2 cups cherry tomatoes and finely mince 1/4 cup red onion until uniform in size.
  5. Slice 1 cup fresh basil leaves into thin ribbons (chiffonade) using a very sharp knife.
  6. Place the slightly warm pasta in a large bowl and pour the dressing over it until every spiral is coated.
  7. Fold in the tomatoes, red onion, and 8 oz drained mozzarella pearls using a gentle bottom to top motion.
  8. Add the basil ribbons last and toss once more until evenly distributed.
  9. Chill for at least 30 minutes until the flavors have melded.
  10. Drizzle 2 tbsp thick balsamic glaze over the top just before serving for a striking contrast.