Food & Recipes
Juicy organic strawberries are everything your pasta salads were missing. Sweet strawberries pair well with fresh basil and balsamic vinegar. The best part: the recipe only takes 15 minutes and calls for just 6 ingredients!  INGREDIENTS
    • 1 pound dry pasta (we used gluten-free brown rice fusilli)
    • 1 pint fresh strawberries, hulled and halved
    • 1 ball fresh mozzarella, diced (for a vegan option, use Miyoko's Vegan Mozzarella)
    • 1/2 cup, loosely packed, fresh basil (we used the locally grown, organic basil we just got in from Regina’s Certified Organic Vegetable Farm in Howell, NJ)
  • 1 cup Field Day Balsamic Vinegar on
  • 1/2 cup Field Day Olive Oil on
  1. Cook pasta in a large pot of generously-salted boiling water al dente, according to package instructions.
  2. Drain and immediately rinse with cold water to stop the pasta from cooking.
  3. In a large bowl, whisk together balsamic vinegar and olive oil.
  4. Toss the pasta with the strawberries, mozzarella and basil.
  5. Drizzle Balsamic Vinaigrette over the pasta salad.  
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