Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1 tbsp (15g) salt
  • 2 cups (300g) cherry tomatoes, halved
  • 8 oz (225g) mozzarella pearls
  • 1 cup (30g) fresh basil leaves, chiffonade
  • 1/4 cup (15g) red onion, finely diced
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) balsamic vinegar
  • 1 tbsp (15ml) honey
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) balsamic glaze

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, then drain immediately and rinse with cold water to stop the cooking process.
  2. Combine the olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper in a jar. Shake vigorously or whisk until the mixture is emulsified and thickened.
  3. In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella pearls, and diced red onion.
  4. Pour the dressing over the pasta mixture and toss gently until evenly coated.
  5. Fold in the fresh basil leaves last to prevent bruising, and drizzle with optional balsamic glaze before serving.