Caprese Pasta Salad

Instructions

1. Chop the onion, basil, and tomatoes. Set aside.
2. Start by preparing the vinaigrette, in a mixing bowl, combine ¼ cup balsamic vinegar, 1 tablespoon honey, 1 tablespoon dijon mustard, and 1 large garlic clove.
3. Season with some ½ teaspoon fine sea salt and ½ teaspoon freshly crushed black pepper. Now add ½ cup extra virgin olive oil; using a fork or a whisk stir the liquid vigorously for a few seconds until the vinaigrette comes together.
4. Let it sit in the refrigerator for at least 10 minutes to allow the flavors to meld.
5. Meanwhile, cook 1 pound short whole wheat pasta according to the package directions. Cut the 1 pint cherry tomatoes in half and thinly slice the basil and onion.
6. Once the pasta is done, drain well in a colander and run under cold water to stop the cooking process.
7. Add the pasta and chopped ½ cup thinly sliced red onion and 2 ounces fresh basil to a large serving bowl.
8. Pour the vinaigrette dressing and add 12 ounces container brined mozzarella balls.
9. Using a wooden spoon mix well until the pasta and veggies are fully coated in the super delicious dressing!
10. Refrigerate for 20 minutes before serving or you may serve immediately.