Ingredients
Salad
- 1 cup elbow pasta, cooked and cooled…approximately 1/3 cup dried pasta
- ¼ cup basil leaves, roughly chopped
- ¼ cup fresh mozzarella cheese, cubed
- ½ cup cherry or grape tomatoes, halved
Balsamic Vinaigrette
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon dijon or spicy brown mustard
- ¼ teaspoon garlic powder
- ½ teaspoon honey
- ⅛ teaspoon salt and cracked black pepper, each
Instructions
Vinaigrette
- In a small dish, whisk together vinegar, mustard, honey and spices. Slowly add oil while gently whisking in a figure 8 pattern until emulsified. Set aside.2 tablespoon olive oil1 tablespoon balsamic vinegar1/4 teaspoon dijon or spicy brown mustard1/4 teaspoon garlic powder1/2 teaspoon honey1/8 teaspoon salt and cracked black pepper
Salad
- Cook pasta if not prepped ahead (about 1/3 cup dried for single serving) 1 minute less than package instructions for a firm pasta. Rinse in cool water and set aside.1 cup elbow pasta
- Combine salad ingredients with pasta and gently toss. Drizzle all of vinaigrette. Enjoy!1 cup elbow pasta1/4 cup basil leaves1/4 cup fresh mozzarella cheese1/2 cup cherry or grape tomatoes
MY NOTES
NUTRITION
Serving: 1g | Calories: 547kcal | Carbohydrates: 45g | Protein: 13g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 22mg | Sodium: 497mg | Potassium: 336mg | Fiber: 2g | Sugar: 9g | Vitamin A: 871IU | Vitamin C: 18mg | Calcium: 176mg | Iron: 2mg
Tried this recipe?Mention @SmallerDishes or tag #SmallerDishes!
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