Spring Pasta Salad With Basil Vinaigrette

• FOR THE VINAIGRETTE:
• 1 Shallot, Quartered
• 2 cups Tightly Packed Fresh Basil, Leaves Only
• 1 clove (Large) Garlic
• 1/2 teaspoons Red Pepper Flakes
• 1/2 cups Olive Oil
• 1/4 Fresh Lemon Juice
• 1 teaspoon Salt
• FOR THE PASTA SALAD:
• 1 pound Whole Wheat Penne Pasta
• 1 pint Halved Cherry Tomatoes
• 1 cup Fresh Or Frozen Peas
• 1 Peach, Chopped
• 1/2 cups Baby Arugula
• 12 ounces, fluid Mini Mozzarella Balls, Drained And Halved
• Salt And Pepper, to taste

1. For the vinaigrette:
2. Combine all the ingredients for the vinaigrette in a blender and blend on high until very smooth, about 1 minute. Set aside.
3. For the pasta salad:
4. Place a large pot of water over high heat and bring to a boil. Add a large spoonful of salt to the water and stir in the penne pasta. Cook according to package instructions, about 7-9 minutes. Drain the pasta, and rinse with cold water in a colander. Shake off the excess water and place the pasta in a large bowl.
5. Add tomatoes, peas, chopped peach, arugula, and mozzarella balls over the pasta. Pour vinaigrette over the top and toss well to coat. Taste, then season with salt and pepper as needed.

vinaigrette, shallot, fresh basil, garlic, red pepper, olive oil, ubc, salt, salad, pasta, tomatoes, fresh or, arugula, mozzarella, salt

Taken from tastykitchen.com/recipes/sidedishes/spring-pasta-salad-with-basil-vinaigrette/ (may not work)