1, 16oz.package fusillior other small shaped pasta
1cupbalsamic vinaigrette
¼cupsun dried tomatoes in oil
1small garlic cloveminced
½tspdried basil
¼tspdried thyme
⅛teaspoonfreshly cracked black pepper
1sweet red pepperdiced
¼cupminced red onion
1 ¼cupdiced cucumber
1cupbaby tomatoeshalved
1 3.8oz.can sliced black olives
1, 8oz.balls fresh mozzarellacut into ½-inch cubes
Instructions
Cook the fusilli in heavily salted water according to the package directions. Drain the pasta and rinse with cold water until the pasta is cool to the touch.
In a large serving bowl, whisk together the balsamic vinaigrette, sun dried tomatoes in oil, garlic, dried basil, thyme, and freshly cracked pepper together until combined.
Add the pasta, red pepper, red onion, cucumber, baby tomatoes, black olives, and fresh mozzarella chunks to the dressing. Gently but thoroughly toss the pasta and vegetables in the dressing until covered. Serve the pasta immediately, or for best flavor, cover and refrigerate the pasta for 1-2 hours before serving cool.
Notes
1. Leftovers keep covered in an airtight container in the refrigerator for 3-4 days. They do not freeze well.2. To make the pasta salad gluten-free, use a gluten-free pasta (I love quinoa or garbanzo bean pasta) and double check the balsamic dressing ingredient list to make sure the dressing doesn't contain any gluten ingredients.3. To make the salad vegan, simply omit the fresh mozzarella. If you'd like to mix in some vegan or nut-milk shredded mozzarella cheese or ¼ cup nut-milk grated parmesan cheese, you can do that as well.
Keyword balsamic pasta salad, balsamic vinaigrette pasta salad, balsamic vinegar pasta, pasta salad dressing balsamic, pasta salad with balsamic dressing, vinaigrette pasta salad