8 ounces whole-wheat or brown rice rotini or fusilli
¼ cup lemon juice
¼ cup extra-virgin olive oil
2 tablespoons red-wine vinegar
1 teaspoon finely chopped garlic
1 teaspoon honey
¾ teaspoon salt
½ teaspoon ground pepper
1 ¼ cups cherry tomatoes, halved
4 ounces mozzarella pearls
3 tablespoons thinly sliced fresh basil, plus small leaves for garnish
Bring a large pot of water to a boil. Add pasta; cook according to package directions. Drain and rinse with cool water.
Whisk lemon juice, oil, vinegar, garlic, honey, salt and pepper together in a large bowl. Gently stir in tomatoes, mozzarella and the pasta. Serve at room temperature or cover and refrigerate for up to 3 days. Stir in sliced basil just before serving. Garnish with basil leaves, if desired.
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