1 (16-ounce) box whole grain Reginetti pasta (or your favorite pasta)
1 cup mini mozzarella balls
⅓ cup pitted green olives
1 cup fresh basil leaves
Dressing
1/3 cup extra virgin olive oil
3–4 tablespoons balsamic vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1 teaspoon honey
Pinch of red pepper flakes
Instructions
Preheat the oven to 425°F (220°C). Line a half-sheet pan with parchment paper.
Arrange the cherry tomatoes on the prepared pan. In a small bowl, whisk together the olive oil, balsamic vinegar, cane sugar, and grated garlic. Pour over the tomatoes and toss gently to coat.
Roast for 15 minutes, or until the tomatoes are just beginning to blister and release their sweet, flavorful juices.
Meanwhile, cook the pasta according to the package directions until al dente. Drain well and transfer to a large serving bowl.
While the pasta is still warm, add the roasted tomatoes along with all of their juices. Toss gently to coat, then allow the pasta to cool for 5–10 minutes.
Meanwhile, whisk together the olive oil, balsamic vinegar, salt, pepper, lemon juice, honey, and red pepper flakes until the dressing is well combined.
Once the pasta has cooled slightly, add the mozzarella balls, green olives, fresh basil, and the dressing. Toss gently until everything is evenly coated.
Taste and adjust the seasoning with additional salt and freshly ground black pepper, if needed.
Serve immediately or refrigerate until ready to serve. This salad is wonderful made a few hours ahead, allowing the flavors to mingle. Give it a gentle toss before serving.
