Ingredients

The following ingredients have 4 Servings
  • 16 ounces pasta (bow-tie, rotini, corkscrew, etc)
  • 1 pint grape or cherry tomatoes
  • 8 ounces fresh mozzarella balls
  • 8 basil leaves (sliced into ribbons)
  • 1/3 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 tablespoon Dijon mustard
  • 1 tablespoon molasses

Instruction

  • Bring a large pot of water to a rapid boil. Salt well and cook the pasta according to package directions.  
  • While the pasta is cooking, prepare the dressing by whisking together the balsamic vinegar, olive oil, Dijon, molasses, salt, pepper, onion powder, and garlic together until well combined.
  • Once the noodles are cooked, drain but do not rinse the pasta, Toss the drained noodles with half of the prepared dressing in a large mixing bowl. Allow the noodles to cool at room temperature for 10-20 minutes, until they are just slightly warm or at room temperature. Speed up the process, by spreading the pasta out onto a sheet pan.
  • Once the pasta is at room temperature or just slightly warm to the touch, return the noodles to the large mixing bowl. Add in the remaining dressing, tomatoes, mozzarella, and basil, and toss to combine.
  • Cover and refrigerate the pasta salad for at least 30 minutes before serving. Once chilled, toss the pasta salad again and serve.