Caprese Pasta Salad

Step 1

Chop the onion, basil, and tomatoes. Set aside.

Step 2

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.

Step 3

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.

Step 4

Let it sit in the refrigerator for at least 10 minutes to allow the flavors to meld.

Step 5

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.

Step 6

Once the pasta is done, drain well in a colander and run under cold water to stop the cooking process.

Step 7

Add the pasta and chopped ½ Cup Thinly Sliced Red Onion and 2 ounces Fresh Basil to a large serving bowl.

Step 8

Pour the vinaigrette dressing and add 12 ounces Container Brined Mozzarella Balls.

Step 9

Using a wooden spoon mix well until the pasta and veggies are fully coated in the super delicious dressing!

Step 10

Refrigerate for 20 minutes before serving or you may serve immediately.