Light & Easy Pasta Salad to make with your Mom this Mother's Day!
Makes 6-8 Servings
1 lb fusilli pasta
1 BOU Chicken Bouillon Cube
2 pints (20 oz) grape tomatoes, halved lengthwise
8 oz fresh mozzarella, diced
2 packed cups (1.5 oz) arugula
1 BOU Chicken Bouillon Cube, dissolved in ¼ cup boiling water
¼ cup balsamic vinegar
2 tablespoons olive oil
1. Preheat oven to 425°
2. Bring a large pot of water to a boil with 1 BOU cube. Cook pasta according to package directions.
3. Place tomatoes in a single layer on a parchment-lined baking sheet. Drizzle with olive oil and season with a pinch of salt and plenty of freshly ground black pepper. Roast for 20-25 minutes (stirring once halfway through) until tomatoes are beginning to caramelize.
4. Pour the dressing ingredients into a large serving bowl and whisk well. Add the pasta salad ingredients to the bowl and toss well.
5. Serve immediately. Enjoy!
Recipe by Executive Chef Kristin Sheehan