Ingredients:
- 12 ounces (340 grams) Short Pasta Shape (e.g., Fusilli, Rotini, Orecchiette)
- 2 tablespoons Coarse Sea Salt (for boiling water)
- 1 pint (300 grams) Cherry or Grape Tomatoes, halved
- 1 medium (250 grams) English Cucumber, seeded and chopped
- 1/2 small (50 grams) Red Onion, finely minced
- 1 cup lightly packed (25 grams) Fresh Basil Leaves, chiffonade
- 8 ounces (225 grams) Small Mozzarella Balls (Bocconcini), drained and halved
- 1/4 cup (25 grams) Freshly Grated Parmesan Cheese
- 1/2 cup (120 ml) High-Quality Extra Virgin Olive Oil
- 1/4 cup (60 ml) Balsamic Vinegar or Balsamic Glaze
- 1 tablespoon (15 ml) Fresh Lemon Juice
- 1 teaspoon (5 grams) Dijon Mustard
- 2 cloves (10 grams) Garlic, minced very finely
- 1 teaspoon Kosher Salt (for dressing)
- 1/2 teaspoon Freshly Ground Black Pepper (for dressing)
Instructions:
- Prepare and Cool the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package instructions, subtracting 1 minute (cook until firm al dente). Drain the pasta immediately into a colander. Rinse the pasta thoroughly under cold running water for 1-2 minutes until completely cool. Set aside to drain.
- Whisk the Dressing: In a small bowl, combine the balsamic vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the mixture emulsifies slightly and thickens. Taste and adjust seasoning as necessary.
- Chop and Combine: Place the cooled pasta into the large mixing bowl. Add the halved tomatoes, cubed cucumber, finely minced red onion, and halved mozzarella balls. Pour the prepared dressing over the ingredients and gently toss the salad until everything is evenly coated.
- Chill and Finish: Cover the bowl and refrigerate for a minimum of 30 minutes, ideally 1 hour, allowing the flavors to marry. Just before serving, stir in the chiffonade of fresh basil and the grated Parmesan cheese. Give it a final taste test and serve chilled.