Fettuccine Tomato Basil Pasta Salad

Ingredients

• 1 package Cappello's Fettuccine
• 2 cups quartered cherry tomatoes
• 1 large mozzarella ball, diced
• 1/4 cup basil leaves, cut into thin strips (chiffonade)
• 1/4 cup white wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey
• salt and pepper to taste.

Instructions

• In a large bowl, gently mix the tomatoes, mozzarella, basil, vinegar, oil and honey; taste and season with salt and pepper to your liking.
• Bring 3-4 quarts of water to a boil and add 1 package of fettuccine. Gently stir to separate strands.
• Fettuccine will cook to al dente in approximately 90 seconds.
• Drain, then rinse under cold water while moving it around to prevent the strands from sticking together.
• Add to the marinated tomatoes and gently toss.
• Refrigerate for 30 minutes before serving.

Kids Can Do

• Measure out ingredients
• Whisk the dressing
• Toss the salad ingredients together