Description
A light and zesty summer side dish featuring al dente rotini, garden vegetables, creamy mozzarella, and a tangy lemon-honey Italian dressing. Perfect for picnics, barbecues, or quick meals.
Ingredients
1 pound rotini pasta
1 cup cherry tomatoes (halved)
1 cup diced cucumber
8 ounces fresh mozzarella, cubed
1/4 cup loosely packed fresh basil, diced
2 tablespoons chopped fresh parsley
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey
Juice of 1 lemon
Salt to taste
Freshly ground black pepper
Instructions
Cook rotini pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, and mozzarella.
In a separate bowl, whisk together olive oil, apple cider vinegar, lemon juice, honey, basil, parsley, salt, and pepper.
Pour dressing over pasta mixture. Toss gently until evenly coated.
Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
For a vegan version, substitute mozzarella with vegan cheese alternative.
Dressing can be stored in an airtight container for up to 3 days in refrigerator. Add peppercorns or bell peppers for crunch.
Double the recipe and refrigerate leftovers for 3-4 days. Re-toss before serving.