One of the simplest recipes you can make is this soft, tangy sourdough bread. For a larger quantity, feel free to multiply the ingredient ratios from this recipe, which yields one loaf. Don’t expect to be let down!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 1 pound spaghetti
- 1 ½ cups cherry tomatoes, halved
- ½ cup olive oil
- 3 tablespoons lemon-infused white balsamic vinegar
- 2 cloves garlic, chopped
- ⅓ cup chopped Thai basil
- 1 (8 ounce) container small mozzarella balls in oil, halved
- salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Combine cherry tomatoes, mozzarella balls, olive oil, balsamic vinegar, garlic, and Thai basil in a large mixing bowl; mix well. Season with salt and pepper to taste.
- Drain pasta and top with cherry tomato mixture.
- Use any type of pasta you like instead of spaghetti.
Reviews
A favorite!
We really enjoyed this, light tasty salad. I couldnt find the lemon-infused white balsamic vinegar, so I used white balsamic vinegarm then add about one half teaspoon lemon juice. Great recipe.
Loved this! Perfect flavors for a nice light pasta dish that did not feel too heavy. We grilled some chicken and sliced it over the top, which made this a filling entrée!