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Balsamic Honey-Mustard Pasta Recipe


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     Balsamic Honey-Mustard Pasta

Category   Entrees - Maindishes
Sub Category   None
Preptime   20 minutes

Pasta - I used a box of penne.
Cherry/Grape Tomatos (two pints per pound of pasta)
Fresh Mozzerella (half pound per pound of pasta)
Mustard (dijon)
Olive Oil
Balsamic Vinegar

I don't have amounts to give you, but you need to add enough mustard to thicken the sauce. You also need enough oil so that if left unstirred, the oil will clearly separate out. Mix ingredients to taste. If you are making a box of pasta, I would suggest having around a cup of sauce. I imagine subsituting other oils (vegetable) would be acceptable, olive oil is horribly expensive after all.
Cook the pasta, I suggest eating this meal cold, so leaving the pasta al dente is not necessarily smart. Once the pasta is cooked, soak in cold water until it has cooled off. Cut the tomatos in half, the mozzerella in small cubes, and dice the basil. Mix together with the pasta in a large bowl. Once thoroughly mixed, pour the sauce over it and mix again.

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