A vibrant and tasty pasta salad to enjoy all summer long...
¼ c olive oil
¼ c white balsamic vinegar
2 tbs fresh lemon juice
1 tsp honey (omit if desired)
1 clove garlic
1 tsp fresh rosemary finely chopped
1 tsp fresh parsley finely chopped
½ tsp dried oregano
½ tsp dried marjoram
Salt & Pepper to taste
½ lb dried pasta shape of choice (substitute casava pasta like Jovial if you’re grain free… like me)
8 oz fresh mozzarella pearls
2 c ripe cherry tomatoes cut in halves
¼ c fresh basil thinly sliced
Pot of ice water (to cool pasta)
Fill medium pot with water and bring to boil. Add pasta and cook according to directions.
While pasta is cooking prepare vinaigrette. In a small bowl add olive oil and slowly whisk in balsamic vinegar, lemon juice and honey until well incorporated. Add remaining vinaigrette ingredients except salt & pepper. Whisk until blended. Add salt & pepper a little at a time until desired flavor is reached.
Prepare a bowl/pot of ice water and set aside. Drain pasta in colander, wait a few minutes to cool slightly. Then pour ice water over pasta to quickly cool. Let past drain well removing as much water as possible.
In large bowl, add pasta, all remaining salad ingredients, drizzle with vinaigrette. Toss well to combine. Serve immediately or cover and chill until ready to serve.