Whole Wheat Fusilli Pasta Salad With Lemon Vinaigrette - cooking recipe

Ingredients

1 lb whole wheat fusilli (cork screw pasta)
1 pint cherry tomatoes, sliced in half
1 sliced red pepper
1 sliced yellow pepper
1 sliced red onion
1 shallot, minced
3 finely minced garlic cloves
1 lb fresh mozzarella cheese, diced
1 lemon, juice of
fresh basil, chiffonade (thin strips)

Preparation

Boil the pasta according to directions on the package. I have never been a fan of al dente for whole wheat pasta because it has a little bit more of a bite to it than regular al dente pasta. But cook it to whatever bite you would prefer. Strain in colander and transfer to a bowl large enough to toss in olive oil.
Saute the shallots, peppers and onions in olive oil until they are soft. Add the tomatoes, and saute until they get soft. Add the garlic at the end so it does not burn. Transfer the mixture into the pasta and toss. Add diced mozzarella cheese, basil, lemon juice, salt and pepper to taste. Toss everything together and enjoy!