Ingredients
- 8 ounces dried pasta such as farfalle or fusilli
- 1/3 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 lemon juiced
- 1 clove garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 pint grape tomatoes halved
- 8 ounces mozzarella pearls
- 1/4 cup fresh basil leaves thinly sliced
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water to stop the cooking process.
- In a small bowl, combine the extra-virgin olive oil, balsamic vinegar, lemon juice, minced garlic, Italian seasoning, salt, and pepper. Whisk until the ingredients are well mixed.
- In a large bowl, combine the cooled pasta, grape tomatoes, mozzarella pearls, and sliced basil. Drizzle the dressing over the salad and toss gently to coat. For the best flavor, let the salad sit for about 15 minutes before serving.
