Ingredients:

  • 1 lb rotini pasta
  • 2 cups cherry tomatoes, halved
  • 8 oz mini mozzarella pearls
  • 1 cup fresh basil leaves, chiffonade
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Boil the pasta in heavily salted water until just al dente. Note: Do not overcook or the noodles will break during tossing
  2. Drain the pasta and immediately rinse under cold running water until the noodles feel chilled to the touch.
  3. Combine olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper in a mason jar.
  4. Shake the jar vigorously until the dressing looks thick and creamy.
  5. Place the chilled pasta in an extra large mixing bowl.
  6. Add the halved cherry tomatoes and mozzarella pearls to the pasta.
  7. Pour the balsamic vinaigrette over the mixture and fold gently with a spatula until every spiral is coated.
  8. Fold in the sliced fresh basil immediately before serving to maintain the vibrant green color.