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.
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)
Ground Black Pepper (1/2 Tbsp)
until well combined.
Add the cooled macaroni to the bowl with the dressing and toss until the pasta is evenly coated.
Refrigerate the mixture for at least 2 hours or overnight to allow the flavors to meld and combine.
Fresh Mozzarella Pearls (2 cups)
Cherry Tomatoes (2 cups)
Fresh Basil (1/2 cup)
to the bowl with the macaroni and toss until everything is evenly mixed.
Drizzle the pasta salad with
Balsamic Glaze (to taste)
before serving. Season more with
Salt (to taste)
Ground Black Pepper (to taste)
Extra-Virgin Olive Oil (to taste)
, if desired.