Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1 tsp (5g) Fine sea salt
  • 2 cups (300g) Cherry tomatoes, halved
  • 1/2 cup (80g) Sun-dried tomatoes in oil, drained and chopped
  • 1/2 cup (15g) Fresh basil leaves, chiffonade
  • 4 oz (115g) Fresh mozzarella pearls
  • 1/4 cup (40g) Red onion, finely diced
  • 1/2 cup (120ml) Extra virgin olive oil
  • 3 tbsp (45ml) Red wine vinegar
  • 1 tbsp (15ml) Fresh lemon juice
  • 2 cloves (6g) Garlic, minced
  • 1 tsp (5g) Dried oregano
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. Boil a large pot of salted water. Add pasta and cook for exactly 1 minute less than the package directions for al dente. Immediately drain and rinse under cold running water until the pasta is completely cool to the touch.
  2. In a small bowl, whisk together the red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper. Slowly stream in the olive oil while whisking vigorously until the dressing is thick and opaque.
  3. Combine the cooled pasta, halved cherry tomatoes, sun-dried tomatoes, red onion, and mozzarella in a large bowl. Pour the dressing over the mixture and toss gently.
  4. Fold in the fresh basil last to prevent the leaves from bruising or wilting.