Ingredients

The following ingredients have 5 Servings
  • 2 cups dried gluten-free pasta
  • 1 pint fresh grape tomatoes (halved)
  • 8 ounces fresh vegan mozzarella cheese (, cut into bite-sized cubes; omit if avoiding all cheese (Whole30))
  • 1 cup fresh basil (roughly chopped)
  • salt and pepper (to taste)
  • 1/2 cup blueberries (optional)
  • Lunchboxes for meal prep
  • 3 garlic cloves (finely minced)
  • 1/3 cup balsamic vinegar
  • 1/2 teaspoon fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • salt and pepper (to taste)

Instruction

  • Cook pasta according to package directions. Drain and rinse with cold water. Set aside.
  • In a medium bowl, combine the balsamic vinegar, lemon juice, and minced garlic. Whisk in the olive oil until combined. Add salt and pepper to taste.
  • Add the pasta, tomatoes, mozzarella, and basil in a large bowl. Toss in blueberries (optional).
  • Add the dressing toss evenly to coat. Season with salt and black pepper to taste. Serve immediately or cover and chill in the fridge.
  • For meal prep: Divide the pasta into lunch containers. Store in the fridge for up to four days.