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Pasta Salad with Roasted Red Peppers and Basil with White Balsamic Dressing
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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 ground 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.
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Other Recipes from this Episode
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