Pasta Salad With Garlic Vinaigrette

• 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

1. Cook pasta in boiling salted water until al dente. Rinse under cold running water until cool then drain.
2. Transfer pasta to a large serving bowl along with sun-dried tomatoes, pine nuts, cheese, onion and basil. Season.
3. 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.

penne pasta, tomatoes, nuts, mozzarella, red onion, purple basil, basil, garlic vinaigrette, garlic, mustard, olive oil, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/37228 (may not work)