Tomato Basil pasta salad

Ingredients

• 1/2 cup fresh basil, loosely packed
• 3 Tsp minced garlic
• 3/4 cup olive oil
• 1/2 lemon, fresh squeezed (juice of)
• 1 1/2 tsp red wine vinegar
• 1 1/2-2 tsp white sugar
• 3/4 tsp salt
• 1/2 tsp crushed red pepper
• 1/2 tsp black pepper
• 1 box farfalle pasta (the box I had was 12 oz)
• 3/4 of a small container of cherry tomatoes (cut in half)
• 1/2 red onion, thinly sliced
• 1 8 or 12 oz container of marinated mozzarella balls
• 1/3 cup fresh basil loosely packed

Steps

1. Start salted water for pasta to boil. In a food processor or blender, add all the ingredients for the basil dressing, let blend until there are no chunks of anything, set aside.
2. Once pasta water is boiling, add noodles and cook 8 minutes. While pasta is cooking, slice all vegetables. Roll your basil and cut lengthwise (chiffonade cut). Remove mozzarella balls from marinade and cut in half or thirds, whichever you prefer.
3. Once pasta is done, immediately drain and run under cool water (to stop cooking process). Place in desired container with the rest of the ingredients. Pour dressing on top, place lid on container and shake until well combined. Place in fridge until ready to serve.