Ingredients:

  • 12 oz (340g) fusilli or rotini pasta
  • 1 tsp (6g) sea salt
  • 2 cups (300g) cherry tomatoes, halved
  • 8 oz (225g) fresh mozzarella pearls
  • 1/2 cup (15g) fresh basil leaves, chiffonade
  • 1/4 cup (15g) red onion, finely diced
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tsp (5ml) maple syrup
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) dried oregano
  • 1/4 tsp (1.5g) black pepper
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (usually 1-2 minutes less than the package directions). Drain in a colander and rinse briefly with cool water to stop the cooking process.
  2. While the pasta cools, halve the cherry tomatoes, dice the red onion, and slice the basil into thin ribbons. Pat the mozzarella pearls dry with a paper towel.
  3. In a small bowl or jar, combine the olive oil, balsamic vinegar, maple syrup, minced garlic, oregano, salt, and pepper. Whisk vigorously until the mixture is thick, glossy, and emulsified.
  4. Combine the cooled pasta, tomatoes, mozzarella, onion, and basil in a large bowl. Pour the dressing over the top and toss gently until evenly coated.