A salad that’s a meal all on its own—filled with pasta, fresh vegetables, and a wonderful dressing that ties everything together. And the best part? Honey-glazed roasted pine nut clusters scattered throughout to make every bite just perfect.
- Cook the pasta in a large pot of salted boiling water until tender. Drain and transfer to a large bowl.
- Meanwhile, combine the pine nuts, honey, and salt in a bowl and mix well.
- Spread onto a parchment-lined baking sheet and bake at 350°F (180°C) for 10 minutes. Turn over and bake for another 5 minutes, until nicely golden. Let cool completely, then break into clusters.
- Cut the tomatoes in half and add them to the bowl.
- Add the baby mozzarella, basil leaves, and the pine nut clusters.
- Whisk together all of the dressing ingredients, drizzle over the salad, and serve at room temperature.
