If you love pasta salad but you’re tired of the same recipe, try this one instead.
Perfect for serving at room temperature. Pull it out an hour ahead of time for impromptu parties, picnics, or evening meals on a warm summer night.
- 1 pound whole wheat pasta, such as penne
- 2 teaspoons extra virgin olive oil
- 1 pound of cherry tomatoes, cut in half
- 1/2 pound fresh mozzarella, cubed
- 1 small red onion, minced, about 1/2 cup
- 2 cloves garlic, minced
- 1/2 teaspoon dried red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup balsamic vinegar
- 1/4 cup low-sodium chicken stock
- 2 tablespoons cornstarch
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, torn into small pieces
- Cook pasta according to the package directions. Drain but reserve 1/2 cup of the cooking liquid. Set aside.
- In a large skillet, heat the oil of high heat. When the oil is hot but not smoking, add cherry tomatoes, onion, garlic, and red pepper flakes. Reduce the heat to medium and cook 3 to 5 minutes over medium heat, until onions begin to soften and tomatoes give off some of their liquid. Place balsamic vinegar, chicken stock, and cornstarch in a small bowl and whisk well. Carefully add it to the skillet. Continue to cook 1 to 2 minutes more, until the sauce thickens slightly. Remove from heat.
- Add pasta to the skillet with the tomatoes, stir over low heat for an additional 1 to 2 minutes until the sauce adheres to the pasta. Add a little of the pasta cooking water if the mixture is too dry.
- Place pasta in large bowl and stir in Parmesan, mozzarella, and basil. Season with salt and pepper. Serve immediately or cool before packing in an air-tight container.
Nutritional Stats Per Serving (2 cups): 458 calories, 21 g protein, 68 g carbohydrates, 12 g fat (6 g saturated), 33 mg cholesterol, 6 g fiber, 501 mg sodium.
Weight Watchers® Points Plus: 11
Wine Pairing: Chardonnay, Pinot Noir