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Rotini pasta tossed together with bocconcini, garden fresh cherry tomatoes, arugula, and fresh basil.

Tomato Bocconcini Pasta

Course: Lunch, Main Course
Cuisine: American
Keyword: Tomato Bocconcini Pasta, tomato bocconcini salad
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 415kcal
Author: Laureen King
Rotini pasta tossed together with bocconcini, garden fresh cherry tomatoes, arugula, and fresh basil.
Print Recipe

Ingredients

  • 4 cups rotini pasta
  • 1 cup fresh cherry tomatoes
  • ½ cup fresh basil leaves
  • 1 cup bocconcini cheese
  • 2 cups fresh baby arugula
  • ¼ cup extra virgin olive oil
  • ¾ teaspoon Pink Himalayan salt
  • ¾ teaspoon fresh ground pepper

Instructions

  • Cook pasta until al dente.
  • Slice cherry tomatoes in half.
  • Chop basil leaves.
  • Cut bocconcini into bite size pieces.
  • Drain pasta well, and while still hot add arugula, tomatoes and basil.
  • Add olive and toss together until well combined.
  • Season with Pink Himalayan salt and fresh ground pepper.
  • Stir in bocconcini.
  • Serve warm.

Notes

If making as a cold salad, let pasta cool before added other ingredients.

Nutrition

Calories: 415kcal | Carbohydrates: 47g | Protein: 13g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 465mg | Potassium: 266mg | Fiber: 2g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 11mg | Calcium: 129mg | Iron: 1mg