Test Kitchen: Caprese Pasta Salad - Country Roads Magazine

Ingredients

• 1 lb D’Agostino Fleur de Lis Pasta
• ½ cup Red Stick Spice Basil Extra Virgin Olive Oil
• ¼ cup Red Stick Spice Fig Balsamic
• 2 cups halved cherry tomatoes
• 2 large handfuls arugula or baby spinach
• ½ cup thinly-sliced red onion
• 1-1/2 cups pearl mozzarella balls
• ¾ cup toasted pine nuts
• Handful of fresh basil, cut crosswise into strips (chiffonade)
• Red Stick Spice Cyprus Flake Salt
• Freshly-ground black pepper