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.