Description
Adapted from The Rodale Whole Foods Cookbook Serves 6
Ingredients
- • 8 ounces brown rice pasta (or any healthy pasta of your choice)
- • 1/3-cup olive oil
- • 3 cloves garlic, slivered
- • 1 ½ tablespoon red wine vinegar
- • 1-teaspoon salt
- • 1 pound cherry tomatoes, halved or quartered
- • 7 ounces fresh bocconcini mozzarella cheese cut into ½ inch chunks
- • 2/3 cup packed fresh basil leaves, torn
Instructions
- Cook pasta as directed on package, drain and rinse under cold water, then drain again.
- In a small skillet, heat the oil and garlic over low heat, and cook until the garlic is soft but not browned, about 5 minutes. Immediately transfer the oil and garlic to a large bowl.
- Whisk in the vinegar and salts. Add the pasta, tomatoes, mozzarella, and basil, and toss well.
- Refrigerate for at least 1 hour before serving.
Notes
The equipment section above contains affiliate links to products I use and love!
Nutrition
- Serving Size: 108 g
- Calories: 314
