20-Minute Tomato, Basil, and Mozzarella Pasta Salad



Ingredients
For the Basil Dressing:

  1. 4 ounces fresh basil
  2. 3 cloves garlic, minced
  3. 3/4 cup olive oil
  4. 1/4 cup fresh lemon juice
  5. 2 teaspoons granulated sugar (optional, but it adds a nice sweetness)
  6. 3/4 teaspoon salt (more or less to taste)
  7. 1/2 teaspoon crushed red pepper flakes OR freshly ground black pepper (more or less to taste)

  9. For the Pasta Salad:
  10. 1 pound farfalle pasta
  11. 1 pint cherry tomatoes
  12. 1/2 cup thinly sliced red onion
  13. (1) 12 ounce container marinated mozzarella balls, removed from oil
  14. 4 ounces fresh basil, thinly sliced


Instructions
For the Basil Dressing:

  • In the bowl of a food processor or blender, combine the basil, garlic, olive oil, lemon juice, sugar (if using), salt, and pepper. Pulse on high for about 2 minutes, scraping down the sides as needed, or until smooth. There should be no large chunks of anything! If there is, continue blending. Set aside until needed.


 For the Pasta Salad:

  • Place a large pot of salted water over high heat; bring to a rolling boil. Add pasta and cook until al dente, about 7 to 8 minutes.
  • While the water comes to a boil and the pasta cooks, prepare the vegetables. Slice the cherry tomatoes in half;


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