- 2/3 Cups elbow pasta
- 1 Tablespoon extra-virgin olive oil
- 1/3 Cup fresh mozzarella, diced
- 1/3 Cup cherry tomatoes
- 5 leaves of basil
- 1/2 Tablespoon balsamic vinegar
- 1/3 Cup cooked ham, julienned
Bring a small pot of water to a boil. Cook pasta 1 minute less than package directions; drain. Drizzle with a tiny amount of olive oil to prevent the pasta from sticking together, then lay it flat on a platter to cool down.
Toss pasta with olive oil, mozzarella, cherry tomatoes, basil, balsamic vinegar, and ham; serve in Mason jars.