Ingredients:

  • 16 oz rotini or farfalle pasta
  • 1 tbsp extra virgin olive oil
  • 1 pint cherry tomatoes, halved
  • 8 oz fresh mozzarella pearls
  • 1 cup fresh basil leaves, chiffonade
  • 1/4 cup red onion, finely diced
  • 1/3 cup extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. Immediately drain the pasta into a colander and rinse under cold running water for 30 seconds until the noodles feel cool to the touch. Toss with 1 tablespoon of olive oil to keep the strands separated.
  2. Halve the cherry tomatoes and finely dice the red onion. Slice the basil into thin ribbons (chiffonade). Ensure the mozzarella pearls are drained of any excess brine.
  3. In a large mixing bowl, combine the cooled pasta, tomatoes, mozzarella, onion, and basil.
  4. In a separate jar or bowl, whisk together the 1/3 cup olive oil, balsamic vinegar, honey, minced garlic, salt, and black pepper until fully emulsified.
  5. Pour the dressing over the salad and fold gently with a spatula until every nook of the pasta is coated.