Pasta Salad With Garlic Vinaigrette - cooking recipe

Ingredients

18 oz penne pasta
7 oz sun-dried tomatoes in oil, drained, 1/4 cup oil reserved, sliced
3 oz pine nuts, toasted, roughly chopped
14 oz mini mozzarella balls, chopped
1 None small red onion, sliced
12 None fresh purple basil leaves, torn
12 None fresh basil leaves, torn
None None FOR THE GARLIC VINAIGRETTE
2 cloves garlic, minced
1 tbsp Dijon mustard
1/4 cup olive oil
1/4 cup lemon juice

Preparation

Cook pasta in boiling salted water until al dente. Rinse under cold running water until cool then drain.
Transfer pasta to a large serving bowl along with sun-dried tomatoes, pine nuts, cheese, onion and basil. Season.
For the garlic vinaigrette, whisk together garlic, mustard, olive oil and lemon juice. Whisk in reserved sun-dried tomato oil then drizzle over pasta salad and toss to combine. Serve.