• 8oz DeBoles Angel Hair Pasta
  • 1 tablespoon of Spectrum Moroccan Olive Oil
  • 2 cups of fresh firm multi colored heirloom cherry tomatoes halved, or if to big quartered
  • 1 cup of fresh mini mozzarella balls halved.
  • ½ cup freshly shaved parmesan cheese
  • Hain sea salt and cracked black pepper to taste.


  1. Cooked pasta according to package instructions. Drain and toss in a large metal bowl olive oil.
  2. Combine pasta with remaining ingredients

Dressing for Angel Hair Pasta with Fresh Heirloom Tomatoes and Mozzerella


  • 1 tablespoon of Spectrum Organic Golden Balsamic Vinegar
  • 1 tablespoon of honey
  • 1 teaspoon Westbrae Dijon Style Mustard
  • ¼ cup of Spectrum Moroccan Olive Oil
  • Hain Sea Salt and cracked black pepper to taste
  • ¼ cup of roughly broken fresh basil leaves for garnish .


  1. In the bowl of a food processor, add the vinegar, mustard, honey, and process.
  2. With the motor running add oil in a slow thin stream until ingredients have emulsified.
  3. Pour dressing over pasta bowl ingredients and toss well to coat.
  4. Transfer to serving bowl. Sprinkle with shaved cheese and garnish with fresh basil leaves.

Serve immediately with a green salad and crusty bread.


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