Ingredients:

  • 16 oz short pasta (rotini, fusilli, or cavatappi)
  • 8 oz mini mozzarella balls (pearls)
  • 1 pint cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, chiffonade
  • 1/4 cup red onion, finely diced
  • 1/2 cup extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp honey

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook for 1 minute less than the package directions for al dente.
  2. Drain pasta in a colander and immediately rinse under cold running water until the pasta is completely chilled to the touch.
  3. In a small bowl or jar, combine the balsamic vinegar, red wine vinegar, Dijon, honey, minced garlic, salt, and pepper.
  4. Slowly drizzle in the olive oil while whisking vigorously or shaking the jar until the mixture is thickened and glossy.
  5. Place the chilled pasta in a large mixing bowl. Fold in the halved cherry tomatoes, mini mozzarella balls, and diced red onion.
  6. Pour the balsamic dressing over the mixture and toss gently until every piece of pasta is coated.
  7. Fold in the fresh basil last to prevent the leaves from bruising or darkening.