1cupelbow pasta, cooked and cooled...approximately 1/3 cup dried pasta
¼cupbasil leaves, roughly chopped
¼cupfresh mozzarella cheese, cubed
½cupcherry or grape tomatoes, halved
Balsamic Vinaigrette
2tablespoonolive oil
1tablespoonbalsamic vinegar
¼ teaspoondijon or spicy brown mustard
¼teaspoongarlic powder
½teaspoonhoney
⅛teaspoonsalt 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 oil
1 tablespoon balsamic vinegar
1/4 teaspoon dijon or spicy brown mustard
1/4 teaspoon garlic powder
1/2 teaspoon honey
1/8 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!