Pink Pasta Salad Cups
Bright, simple, and fun to serve, Pink Pasta Salad Cups combine tender short pasta with juicy cherry tomatoes and small mozzarella balls, dressed with olive oil and fresh basil for a refreshing light bite.
Ingredients
For the Base
- 8 oz Pink pasta (or any short pasta) Any short pasta like rotini, penne, or bow ties may be used.
- 1 cup Cherry tomatoes Grape tomatoes can be a good swap.
For the Mix
- 1 cup Mozzarella balls Diced fresh mozzarella or shredded mozzarella works well for substitutions.
- 3 tbsp Olive oil Extra-virgin olive oil is recommended.
- 1 tsp Salt Adjust to taste.
- 1 tsp Pepper Adjust to taste.
- 1/4 cup Fresh basil Can be substituted with fresh parsley or dried Italian herbs.
Instructions
Preparation
- Cook the pink pasta according to package instructions until al dente. Drain, rinse briefly under cool water, and let cool to room temperature.
- Halve the cherry tomatoes and place them in a large bowl with the cooled pasta. Mix gently so the tomatoes don’t break.
- Add the mozzarella balls to the bowl with the pasta and tomatoes and mix gently to distribute the cheese evenly.
- Drizzle olive oil over the mixture and season with salt and pepper, mixing gently. Start with a tablespoon of oil and add more if the pasta looks dry.
- Spoon the salad into individual cups, pressing lightly to hold the mix of pasta, tomato, and mozzarella. Garnish each cup with a fresh basil leaf.
- Serve chilled or at room temperature. Best within a few hours of assembly for peak texture and flavor.
Notes
Rinse pasta briefly under cool water to stop cooking. Use ripe cherry tomatoes for the best flavor. If making many cups, layer ingredients evenly for balanced portions.