Ingredients:

  • 16 oz rotini or fusilli pasta
  • 2 tbsp kosher salt
  • 2 cups cherry tomatoes, halved
  • 8 oz fresh mozzarella pearls
  • 1 cup fresh basil leaves, packed
  • 1/4 cup red onion, finely diced
  • 1/2 cup extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • 2 cloves fresh garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions for al dente. Drain the pasta without rinsing to preserve surface starch.
  2. In a small bowl or blender, combine olive oil, balsamic vinegar, minced garlic, lemon juice, honey, oregano, salt, and pepper. Whisk vigorously until the mixture is glossy and emulsified.
  3. Drizzle half of the dressing over the warm pasta and toss gently. Let the pasta sit for 5 minutes to absorb the flavors.
  4. Fold in the halved cherry tomatoes, mozzarella pearls, and diced red onion.
  5. Add the remaining dressing and the freshly sliced basil. Toss one final time until evenly coated.