Mozzarella Pasta Salad with Parmesan Balsamic Dressing

Ingredients

For the Salad:

• 3/4 pound (350g) pasta shells, cooked and cooled

• 1/2 cup ground tomatoes (tomato purée or crushed tomatoes)

• 1 cup fresh mozzarella balls (ciliegine), halved if large

• 1/4 pound (100g) sun-dried tomatoes, drained from oil and cut into strips

• 1 medium cucumber, sliced

• 1 cup cherry tomatoes, halved

For the Parmesan Balsamic Dressing:

• 1/4 cup balsamic vinegar

• 1/4 cup olive oil

• 1 tablespoon honey or maple syrup

• 2 tablespoons grated Parmesan cheese

• 1 clove garlic, minced

• 1 teaspoon Dijon mustard

• Salt and fresh cracked pepper, to taste

Instructions

1. Cook the Pasta:

• Cook the pasta shells according to package instructions until al dente.

• Drain and rinse under cold water. Set aside to cool.

2. Prepare the Dressing:

• In a small bowl, whisk together balsamic vinegar, olive oil, honey, Parmesan cheese, garlic, and Dijon mustard.

• Season with salt and pepper to taste.

3. Assemble the Salad:

• In a large bowl, combine the cooked pasta, ground tomatoes, mozzarella balls, sun-dried tomatoes, cucumber slices, cherry tomatoes.

• Pour the dressing over the salad and toss gently to coat.

4. Serve:

• Chill for 20–30 minutes for best flavor or serve immediately.

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