It was a sunny, pretty day, first day of Spring when I made this pasta salad. The sun was warm and fresh ingredients sounded divine. So I whipped together this pasta salad, great served on a bed of arugula and spinach. Thankful my husband doesn’t mind standing outside and tending to the grill on days like today when the yellow pollen is wafting through the air.

This is a pasta salad very similar to another that I’ve made for years. I wanted it to be a little different. I always thought it was the best, but everything can be improved, right? So that’s why I show the “food board” (like a mood board with design, except with food, ha). I bought some herbs and my husband planted them a week or so ago, they’re doing great, time for a little chop-chop so they don’t get heavy. The result is a cold pasta salad (excellent warm as well!) with sweet tomatoes, red onion, fresh mozzarella and a few herbs, I used fresh parsley, basil and mint. I’ve taste tested and WOW!! My husband said “don’t use mint”, ok… 😉 I chopped it very fine, hehe, will see if he notices it. I had a hint of it in one of my “test bites” it was excellent. I want to add more!

Bowtie Pasta with Tomatoes, Mozzarella and Herbs in a Balsamic & Lusty Monk Vinaigrette

(Great served with grilled sweet Italian chicken sausage!)

• 8oz (1/2 pound) bowtie pasta, cooked al dente and drained
• 1 – 12oz grape or cherry tomatoes, sliced
• Arugula and/or Spinach (fresh)
• 1/4 cup red onion (I soak in cold water before chopping)
• Fresh mozzarella (12 oz)
• Fresh herbs, I used parsley, basil, mint (meant to also use dill!)

While pasta is cooking, I chop tomatoes, soak onions and make vinaigrette. Taste test: add more of what you love less or none of what you don’t! Remember, the greens add more flavor and if you serve it with Italian sausage that has a lot of flavor.

Lusty Monk Vinaigrette

• 1/4 cup olive oil (+/-)
• 1 tablespoon balsamic vinegar (+/-)
• 1 teaspoon dijon or LUSTY MONK mustard (has a bit of horseradish), can use less to try it.

Mix the vinaigrette in a large bowl, add the tomatoes and the cooked pasta and stir. Dry off the onion and chop small, dry off the mozzarella and slice into small pieces and cut up the herbs (small). Once pasta has cooled a bit add the onion, mozzarella and chopped onions. Give it a good stir.

To plate, I add handfuls of arugula and/or spinach, then add the pasta salad – add more olive oil if you like. (I usually let the pasta sit out if it’s been in the fridge while the sausage is grilling). This is excellent served with a grilled Italian sausage (we use chicken sausage). WOW. You’re going to love this!

I would say this serves 4-6 as a main and more as a side. Enjoy!

🍽️ Until next time…