Cook 1.5 cups uncooked elbow macaroni according to package directions (to al dente). Drain and rinse pasta with cold water to cool.
In a small bowl, add ¼ cup extra virgin olive oil, leftover oil from drained mozzarella balls, 1 Tablespoon white balsamic vinegar, 1 fresh garlic clove, minced, ½ teaspoon dried basil, ¼ teaspoon sea salt, ¼ teaspoon black pepper and pinch of sugar. Whisk to combine. Set aside.
In a large bowl, add 10 ounce container cherry tomatoes, halved and 12 ounce container marinated mozzarella balls.
Add cooled macaroni to the bowl.
Pour dressing over the ingredients and stir.
Add ¼ cup fresh basil leaves, sliced in ribbons and toss to combine. Serve immediately, or store in the refrigerator until ready to consume.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
If you prefer, you can cut the mozzarella balls in half if they are too large.