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Ingredients
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- ½ cup premium olive oil
- 4 tablespoons white balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon prepared pesto
- 1 clove garlic minced
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 pound cooked rotini pasta rinsed with cold water and drained
- 1 pound cherry tomatoes cut in half
- 1 pound mozzarella pearls
- ½ cup torn fresh basil leaves
Instructions
- In a large bowl, whisk together the olive oil, vinegar, mustard, pesto, garlic, sugar, salt, and pepper.
- Add the rotini and toss in the dressing.
- Stir in the tomatoes and mozzarella.
- Cover and chill for at least 2 hours.
- Right before serving, stir in the basil.
Notes
For the best flavor, let the salad chill for a few hours before serving.
Feel free to add other fresh ingredients like arugula or spinach for extra greens.
This salad can be made a day in advance; just add the basil before serving.
- Prep Time: 15 minutes
- Cook Time: No data
- Category: Salad
- Method: Cold Prep
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg