Ingredients
-
1 Pound Rotini Noodles
-
8 Ounces Fresh Mozzarella Cheese
-
.5 Cup Loosely Packed Fresh Basil
-
1 Clove Garlic
-
1 Small Shallot
-
2 Ounces Kalamata Olives
-
4 Ounces Cherry Tomatoes
-
Balsamic Vinaigrette
-
.25 Cup Balsamic Vinegar
-
.5 Cup Olive Oil
-
2 Tablespoons Honey
-
1 Teaspoon Dijon Mustard
-
.5 Teaspoon Salt
-
Optional
-
Pine Nuts
Directions
- Prepare Ingredients: Prepare the pasta according to package instructions. Drain and set aside to cool. Cut the mozzarella cheese into bite-sized pieces. Thinly slice the basil. Peel, mince, then crush the garlic into a paste. Peel the shallot and finely slice it into rings. Roughly chop the kalamata olives. Cut the cherry tomatoes in half.
- Prepare the Vinaigrette: Add all the ingredients into a sealable bottle or into a bowl and shake/whisk until well combined. Add additional salt or honey to taste.
- Assemble salad and Serve: In a large bowl, combine all the ingredients from step one using a large spoon or tongs. You can optionally chill the salad for about an hour before serving to help all the ingredients blend together. When serving, if you are planning to eat the entire salad in one meal, you can add in the vinaigrette and mix until combined before serving otherwise serve individual servings and add the vinaigrette as desired.
Meal Prep Tip:
This salad will keep well for 4-5 days in the refrigerator. Store the salad and vinaigrette separately and combine just before serving.
* I get commissions for purchases made through links in this post.
(Visited 233 times, 1 visits today)
