Ingredients
Scale
- 8 oz mini penne pasta cooked, drained and cooled
- 16 oz teardrop tomatoes sliced lengthwise
- 16 oz mozzarella balls
- 1/2 cup fresh basil leaves torn
- 1 cup black olives drained
- 1/4 cup parmesan cheese
- 1/4 cup olive oil
- balsamic reduction
- salt and pepper to taste
Instructions
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Cook pasta per package directions. Drain and place in a large salad bowl to cool.
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Add tomatoes, mozzarella cheese, olives, cheese, olive oil, and season with salt and pepper. Toss to coat.
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Spoon salad onto a platter and scatter with torn basil leaves and balsamic reduction on top. Cover and refrigerate or serve immediately.