Ingredients:

  • 8 oz (225 g) whole wheat fusilli or penne
  • 2 cups (300 g) cherry tomatoes, halved
  • 1 cup (150 g) fresh mozzarella balls, drained
  • 1 cup (30 g) fresh basil leaves, roughly torn
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Zest of 1 lemon

Instructions:

  1. Boil copious salted water in a large pot. Add the pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and let cool.
  2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, lemon zest, and a pinch of salt.
  3. In a big mixing bowl, add cooked pasta, cherry tomatoes, mozzarella, and basil. Drizzle with vinaigrette and toss gently to combine. Season with salt and pepper to taste.
  4. Allow to sit for 10 minutes to let flavors meld. Serve chilled or at room temperature.