Ingredients:

  • 16 oz (450g) rotini or fusilli pasta
  • 1 pint (300g) cherry tomatoes, halved
  • 8 oz (225g) mozzarella pearls
  • 1/2 cup (15g) fresh basil leaves, chiffonade
  • 1/4 cup (15g) grated Parmesan cheese
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) balsamic vinegar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) honey
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente. Drain in a colander and rinse immediately with cold water until the noodles feel chilled to the touch.
  2. In a small bowl or mason jar, combine the olive oil, balsamic vinegar, lemon juice, honey, minced garlic, oregano, salt, and pepper. Whisk vigorously or shake until the mixture is thickened and opaque.
  3. Transfer the chilled pasta to a large mixing bowl. Add the halved cherry tomatoes, mozzarella pearls, and grated Parmesan. Pour the dressing over the top and toss gently using a silicone spatula.
  4. Fold in the fresh basil leaves last to prevent bruising and maintain a vibrant green color.