Roasted Red Peppers and Mozzarella Pasta Salad
- 1 lb. cooked al dente ditalini or small sea shell pasta
- 1/4 cup balsamic vinegar
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. Dijon mustard
- 1/2 cup roasted red peppers, diced
- 1/4 cup chopped fresh basil leaves
- Salt and pepper to taste
- 2 cups mozzarella, diced
Whisk balsamic vinegar, oil and mustard in a large bowl. Add cooked and cooled pasta, red peppers, basil and toss to combine. Add salt and black pepper to taste. Fold in mozzarella and serve.
By Deeli from Richland, WA
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