1/2 Pound short pasta
8 oz. marinated mozzarella balls
1/2 cup basil leaves
8 oz. cherry or grape tomatoes
¼ cup olive oil ¼ cup balsamic vinegar 3 Tbsp lemon juice 1 large clove of garlic 1 ½ tsp Italian Seasoning ¾ tsp sea salt ½ tsp ground black pepper ½ tsp granulated garlic
Boil Pasta
Prepare Pasta per directions on packaging for al dente (Try any of these short pastas: gemelli, orecchiette, penne, fusilli, rotini, bowtie or small shells)
Make Dressing
Mix together olive oil, balsamic vinegar, lemon juice, pressed garlic, Italian Seasoning, Salt, Pepper and Granulated garlic
Cut
Cut cherry tomatoes in half, basil leaves into thin ribbons and mozzarella balls in half and set aside
Prepare Pasta to Chill
Once pasta is done cooking, run cold water over pasta to less than a minute, just to stop cook, leaving pasta slightly warm still
Mix & Chill
Mix pasta, salad dressing, tomatoes and basil in a large mixing bowl and chill in refrigerator at least 2 hours
Final Mix & Serve
Once ready to serve pasta salad, mix in mozzarella balls and adjust salt & pepper to taste. Add a touch of olive oil as well to moisten and ENJOY!