Ingredients:

  • 1 lb Dried Rotini or Farfalle pasta
  • 1 tbsp Sea salt (for pasta water)
  • 2 cups Cherry tomatoes, halved
  • 8 oz Fresh Mozzarella pearls, drained
  • 1 cup Fresh basil leaves, chiffonade
  • 1/2 cup Toasted pine nuts
  • 1/2 cup Extra virgin olive oil
  • 1/4 cup Balsamic vinegar
  • 1 clove Garlic, minced
  • 1 tsp Dried oregano
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 2 tbsp Balsamic glaze

Instructions:

  1. Bring a large pot of water to a boil and add 1 tablespoon of sea salt. Add the pasta and cook until al dente, approximately 9-10 minutes.
  2. Drain the pasta in a colander and immediately rinse with cold water until cooled to stop the cooking process.
  3. In a small bowl or mason jar, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper to create the dressing.
  4. Slice the cherry tomatoes in half and thinly slice the fresh basil leaves (chiffonade).
  5. In a large mixing bowl, combine the cooled pasta, halved tomatoes, mozzarella pearls, toasted pine nuts, and sliced basil.
  6. Pour the prepared dressing over the pasta mixture and toss gently to ensure even coating.
  7. Transfer to a serving dish and drizzle with the thick balsamic glaze just before serving.