Cooking Instructions
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Step 1
Cook the
Elbow Macaroni (4 1/2 cups)
according to the package instructions until al dente. Drain and rinse with cold water to cool down the pasta.
Step 2
In a large bowl, whisk together the
Extra-Virgin Olive Oil (1/4 cup)
,
Balsamic Vinegar (1/4 cup)
,
Dijon Mustard (1/2 Tbsp)
, 3 Tbsp of
Lemon Juice (1)
,
Garlic (1 clove)
,
Italian Seasoning (1/2 Tbsp)
,
Kosher Salt (1/2 Tbsp)
, and
Ground Black Pepper (1/2 Tbsp)
until well combined.
Step 3
Add the cooled macaroni to the bowl with the dressing and toss until the pasta is evenly coated.
Step 4
Refrigerate the mixture for at least 2 hours or overnight to allow the flavors to meld and combine.
Step 5
Add the
Fresh Mozzarella Pearls (2 cups)
,
Cherry Tomatoes (2 cups)
, and
Fresh Basil (1/2 cup)
to the bowl with the macaroni and toss until everything is evenly mixed.
Step 6
Drizzle the pasta salad with
Balsamic Glaze (to taste)
before serving. Season more with
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Extra-Virgin Olive Oil (to taste)
, if desired.
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