Pasta Salad with Mozzarella and Mint

I used tiny fergola past here. You could use any other tiny pasta or even a grain such as farro.

• 8 oz pasta or farro
• 4 tsp sherry vinegar
• 1 pint cherry tomatoes, halved
• 6 oz mozzarella, cubed
• 1/2 c torn mint leaves
• 2 – 3 tbsp olive oil
• Salt and pepper
• Lemon wedges
• Balsamic vinegar

Cook the pasta according to the package.

Drain pasta, and stir in vinegar and 1/2 tsp salt. Let cool to room temp.

Sprinkle tomatoes with salt, stir into pasta. Stir in mozzarella, mint and olive oil (1 tbsp at a time – you don’t want it to be too wet). Squeeze lemon over the pasta and stir. Drizzle with balsamic.

Serves 4.

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