Fresh Caprese Pasta Salad

Ingredients

• 120g (4¼oz) wholewheat pasta, dried, fusilli or penne
• 250g (9oz) cherry tomatoes, halved
• ¼ red onion, small, thinly sliced
• 1 tbsp extra virgin olive oil
• 2 tsp red wine vinegar, or balsamic for sweeter
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 x 125g (4½oz) ball of mozzarella, torn
• Large handful of basil, leaves, torn
• 30g (1oz) rocket
• salt, to taste
• black pepper, to taste

Instructions

1. Cook the wholewheat pasta in boiling water with a little salt according to the packet instructions.
2. Drain, rinse briefly under cold water to cool, then shake off the excess water.
3. In a large mixing bowl, combine the cherry tomatoes, red onion, extra virgin olive oil, red wine vinegar, Dijon mustard, honey and a little salt and black pepper.
4. Toss gently and let sit for 2–3 minutes so the juices mix into the dressing.
5. Add the wholewheat pasta, mozzarella, basil and rocket, then toss everything together until coated.
6. Taste and adjust the salt and black pepper before serving.

Notes

Perfect eaten straight away or packed for lunch. Feel free to add some extra protein. Approx 487 kcal and 21g protein per serving.