This light and fresh caprese pasta salad is brought together with a bright and tangy dressing, with fresh mozzarella pearls adding creaminess to every bite.
Ingredients
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8 ounces whole-wheat or brown rice rotini or fusilli
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¼ cup lemon juice
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¼ cup extra-virgin olive oil
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2 tablespoons red-wine vinegar
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1 teaspoon finely chopped garlic
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1 teaspoon honey
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¾ teaspoon salt
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½ teaspoon ground pepper
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1 ¼ cups cherry tomatoes, halved
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4 ounces mozzarella pearls
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3 tablespoons thinly sliced fresh basil, plus small leaves for garnish
Description
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Bring a large pot of water to a boil. Add pasta; cook according to package directions. Drain and rinse with cool water.
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Whisk lemon juice, oil, vinegar, garlic, honey, salt and pepper together in a large bowl. Gently stir in tomatoes, mozzarella and the pasta. Serve at room temperature or cover and refrigerate for up to 3 days. Stir in sliced basil just before serving. Garnish with basil leaves, if desired.
