pasta salad

i made my very own roasted red peppers! you just roast them, then put them in an air tight container for 10 minutes, and the skins peel off very easily!

  • 1/4 cup white balsamic vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons country-style grainy mustard
  • 1 pound cooked ditalini pasta
  • 1/2 cup diced roasted red peppers (from water-packed jar)
  • 1/4 cup chopped fresh basil leaves
  • Salt and black pepper
  • 2 cups small mozzarella balls
In the bottom of a large bowl, whisk together balsamic vinegar, oil and mustard. Add cooked pasta, red peppers and basil and toss to combine. Season, to taste, with salt and black pepper. Fold in mozzarella cheese.

i ended up making twice as much of the balsamic mixture, because the pasta just soaks it up. it would be best to put it on right before your ready to serve the salad.

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