Ingredients:

  • 12 ounces Short Pasta (Fusilli, Rotini, or Farfalle), uncooked
  • 2 pints Cherry or Grape Tomatoes, halved lengthwise
  • 8 ounces Fresh Mozzarella Balls (Bocconcini), drained and halved/quartered
  • 1 large bunch Fresh Basil Leaves, chiffonade
  • 1/4 cup Red Onion, very thinly sliced
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1 teaspoon Dijon Mustard
  • 2 cloves Garlic, minced finely
  • 1/2 teaspoon Dried Oregano
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Cook pasta in boiling salted water according to package directions until perfectly al dente. Drain immediately in a colander.
  2. Rinse the cooked pasta briefly under cold running water to stop cooking and cool quickly. Drain thoroughly and place the cooled pasta in a large mixing bowl.
  3. Prepare the Vinaigrette: Combine olive oil, balsamic vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper in a jar with a tight-fitting lid. Secure the lid and shake vigorously until emulsified.
  4. Prepare the produce: Add the halved tomatoes, sliced mozzarella, thinly sliced red onion, and chiffonade basil to the bowl containing the cooled pasta.
  5. Pour about three-quarters of the vinaigrette over the pasta mixture. Gently toss everything together until evenly coated.
  6. Taste the salad and add more dressing or seasoning if necessary. For the best flavour melding, cover and chill for at least 30 minutes before serving. Toss lightly again just before serving.