This light and refreshing caprese pasta salad is topped with a bright and zesty vinaigrette, and fresh mozzarella pearls lend creaminess to each bite.
8 ounces whole wheat or brown rice, rotini, or fusilli. ¼ cup lemon juice 1/4 cup extra virgin olive oil. 2 tablespoons of red wine vinegar. 1 teaspoon of finely chopped garlic. 1 tsp honey and ¾ tsp salt.
1/2 teaspoon of ground pepper 1/4 cup cherry tomatoes, halved Four ounces of mozzarella pearls 3 tablespoons finely sliced fresh basil, plus small leaves to garnish.
Heat a big saucepan of water to a boil. Add the pasta and cook according to the package guidelines. Drain and rinse in cold water.
Combine lemon juice, oil, vinegar, garlic, honey, salt, and pepper in a large mixing basin.
Gently whisk in the tomatoes, mozzarella, and pasta. Serve at room temperature or keep refrigerated for up to three days.
Just before serving, stir in the cut basil. Garnish with basil leaves if desired.
Covered and refrigerate for up to 3 days. Stir in sliced basil just before serving.
Covered and refrigerate for up to 3 days. Stir in sliced basil just before serving.
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