½teaspoonFreshly Crushed Black Pepperfinely ground
1LargeGarlic Cloveminced
For the Pasta Salad:
1poundShort Whole Wheat Pasta like penne or farfalle
1PintCherry Tomatoes
½CupThinly Sliced Red Onion
12ouncesContainer Brined Mozzarella Balls
2ouncesFresh Basilthinly sliced
Instructions
Chop the onion, basil, and tomatoes. Set aside.
Start by preparing the vinaigrette, in a mixing bowl, combine ¼ Cup Balsamic Vinegar, 1 tablespoon Honey, 1 tablespoon Dijon Mustard, and 1 Large Garlic Clove.
Season with some ½ teaspoon Fine Sea Salt and ½ teaspoon Freshly Crushed Black Pepper. Now add ½ Cup Extra Virgin Olive Oil; using a fork or a whisk stir the liquid vigorously for a few seconds until the vinaigrette comes together.
Let it sit in the refrigerator for at least 10 minutes to allow the flavors to meld.
Meanwhile, cook 1 pound Short Whole Wheat Pasta according to the package directions. Cut the 1 Pint Cherry Tomatoes in half and thinly slice the basil and onion.
Once the pasta is done, drain well in a colander and run under cold water to stop the cooking process.
Add the pasta and chopped ½ Cup Thinly Sliced Red Onion and 2 ounces Fresh Basil to a large serving bowl.
Pour the vinaigrette dressing and add 12 ounces Container Brined Mozzarella Balls.
Using a wooden spoon mix well until the pasta and veggies are fully coated in the super delicious dressing!
Refrigerate for 20 minutes before serving or you may serve immediately.
Video
Notes
Pasta: Use any Pasta you have handy, wheat, white, lentil, or gluten-free.
Oil: It is best to use olive oil, but you may sub with avocado oil if you don't have olive oil.
Tomatoes: Use Cherry tomatoes if possible, because they tend to be sweet and crispy. Of course, you may chop up any other tomatoes you have, but try to stick to grapevine tomatoes
Basil: Fresh would be ideal for the flavor of a Caprese salad, but if you don't have any, you may use dried basil leaves.
Vinegar: Balsamic is a must, whether you use regular, aged, or glazed.
Cheese: I recommend mozzarella. If you don't have the balls and have fresh mozzarella that you can chop, that would be best.