Pasta tossed in hot honey dressing, veggies, mozzarella, and pepperoni for a vibrant, flavorful summer side.
# Components:
→ Dressing
01 - 3/4 cup light olive oil
02 - 1/3 cup honey
03 - 1/4 cup freshly squeezed lemon juice
04 - 1 tablespoon dried oregano
05 - 1 tablespoon dried thyme
06 - 1 tablespoon red pepper flakes, adjust to taste
07 - 1 1/2 teaspoons garlic powder
08 - 1 1/2 teaspoons onion powder
09 - 3/4 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Salad
11 - 1 pound medium pasta, such as bowtie or penne
12 - 2 cups cherry tomatoes, halved if large
13 - 8 ounces mozzarella pearls, fully drained
14 - 4 ounces mini pepperoni slices
15 - 1 1/2 cups baby arugula
16 - 1/2 cup fresh basil, torn or thinly sliced
# Method:
01 - Boil the pasta in a large pot of salted water according to package directions until al dente. Drain and briefly rinse under cool water to stop the cooking process.
02 - In the bottom of a large bowl, whisk together light olive oil, honey, lemon juice, dried oregano, dried thyme, red pepper flakes, garlic powder, onion powder, salt, and black pepper until fully emulsified.
03 - While the pasta is still slightly warm, add it to the bowl with the dressing. Toss until each piece is completely coated.
04 - Gently fold in cherry tomatoes, mozzarella pearls, mini pepperoni, baby arugula, and fresh basil. Stir to combine, ensuring even distribution of all components.
05 - Pasta salad can be served immediately, but for best flavor refrigerate covered for at least two hours to allow flavors to meld. Toss again before serving.
