Ingredients:
- 1 lb. bowtie pasta or similar
- 2 cups cherry tomatoes, halved
- 1 cup mozzarella cheese, cubed or sliced
- 1/2 cup fresh basil leaves, torn
- Salt and pepper, to taste
For the Premium White Vinegar Dressing:
- 1/3 cup Premium White Vinegar
- 2/3 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional, for a touch of sweetness)
- Salt and freshly ground black pepper, to taste
Instructions:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Drain and rinse under cold water to cool.
- In a bowl, whisk together the premium white vinegar, olive oil, minced garlic, Dijon mustard, and honey if using.
- Season with salt and pepper to taste. Adjust the proportions to suit your taste, adding more vinegar if you prefer a tangier dressing or more oil for a milder flavor.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, and mozzarella cheese.
- Pour the dressing over the salad and toss until everything is well coated.
- Just before serving, gently fold in the fresh basil leaves to avoid bruising them.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- For the best flavor, let the pasta salad chill in the refrigerator for at least 30 minutes before serving.
- Serve the pasta salad chilled or at room temperature, garnished with extra basil leaves.