Ingredients
2 cups cooked Whole Wheat Medium Shells Pasta
1 cup fresh mozzarella balls
1/3 cup pine nuts
1/3 cup chopped Italian flat leaf parsley
1/2 cup julienne cut moist-packed sun-dried tomatoes
1 clove garlic, minced
1 Tablespoon chopped fresh basil
3/4 teaspoon grated fresh lemon rind
Basil-Limoncello Vinaigrette:
5 Tablespoons extra-virgin olive oil
2 Tablespoons fresh lemon juice
1 Tablespoon white vinegar
1 teaspoons grated lemon zest
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons limoncello
1 small clove garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil
1 cup fresh mozzarella balls
1/3 cup pine nuts
1/3 cup chopped Italian flat leaf parsley
1/2 cup julienne cut moist-packed sun-dried tomatoes
1 clove garlic, minced
1 Tablespoon chopped fresh basil
3/4 teaspoon grated fresh lemon rind
Basil-Limoncello Vinaigrette:
5 Tablespoons extra-virgin olive oil
2 Tablespoons fresh lemon juice
1 Tablespoon white vinegar
1 teaspoons grated lemon zest
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons limoncello
1 small clove garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil
