Pasta Salad with Roasted Red Peppers and Basil with White Balsamic Dressing
¼ cup OLIVE MILL White Balsamic
2 T. OLIVE MILL olive oil
2 t. grainy mustard
1 lb. cooked ditalini pasta
½ cup diced roasted red peppers (from jar)
¼ cup chopped fresh basil
Salt and pepper
2 cups small mozzarella balls
In the bottom of a large bowl, whisk together balsamic vinegar, oil and mustard. Add coked pasta, red peppers and basil and toss to combine. Season to taste with salt and pepper. Fold in mozzarella cheese.
