Ingredients:

  • 16 oz (450g) Penne or Rotini pasta
  • 1 tsp (6g) Salt (for boiling water)
  • 2 cups (300g) Cherry tomatoes, halved
  • 8 oz (225g) Fresh mozzarella pearls
  • 1 cup (30g) Fresh basil leaves, chiffonade
  • ½ cup (50g) Red onion, finely diced
  • ½ cup (120ml) Extra virgin olive oil
  • ¼ cup (60ml) Balsamic vinegar
  • 1 tbsp (15ml) Honey or maple syrup
  • 1 tsp (5g) Dijon mustard
  • 2 cloves (6g) Garlic, minced
  • ½ tsp (3g) Salt
  • ¼ tsp (1g) Black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for exactly one minute less than the package directions for 'al dente.' Drain immediately in a colander and rinse under cold running water until the pasta is completely cool to the touch.
  2. In a small jar or bowl, combine the balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper. Slowly stream in the extra virgin olive oil while whisking vigorously (or shake the jar) until the dressing is thickened and opaque.
  3. In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella pearls, and diced red onion. Pour the vinaigrette over the mixture and toss gently. Fold in the fresh basil last to prevent the leaves from bruising or wilting.