Cherry tomatoes, little mozzarella pearls and fresh basil leaves tossed with pasta for an easy summer lunch outdoors; the dressing owes its bright herbal note to Domaine des Terres Rouges’ Basil Mustard, stone-milled Alsatian mustard infused with fresh basil.
Serves 4 · 25 min
Ingredients
- 12 oz (350 g) short pasta
- Salt, for the cooking water
- 1 1/2 tbsp Basil Mustard (Domaine des Terres Rouges)
- 1 tbsp red wine vinegar
- 4 tbsp olive oil
- 1 1/2 cups (250 g) cherry tomatoes, halved
- 4 1/2 oz (125 g) mini mozzarella balls
- A handful of fresh basil leaves
Method
- Cook 12 oz (350 g) short pasta in salted water until al dente, then rinse under cold water and drain well.
- Whisk 1 1/2 tbsp of the basil mustard with 1 tbsp red wine vinegar and 4 tbsp olive oil.
- Toss the pasta with 1 1/2 cups (250 g) halved cherry tomatoes, 4 1/2 oz (125 g) mini mozzarella balls and the dressing.
- Add a handful of fresh basil leaves and serve chilled or at room temperature.
The star of this recipe: Basil Mustard, by Domaine des Terres Rouges.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
