A great summer recipe for grill nights or weekend parties.
2 cups Foggy Mountain Pasta
2 cups sliced cherry tomatoes
1 cup fresh mozzarella cut small or can use mozzarella balls
1/2 cup fresh basil, chopped
1/2 cup toasted sunflower seeds
2 tbsp red pepper flakes
1 tbsp Tuscan or Italian seasoning
2 tbsp tahini
1 tbsp maple syrup
2 tsp capers
1 tbsp multigrain mustard
1 tbsp dijon mustard
Salt and pepper
2 tbsp fresh lemon juice
Boil pasta in salted water, cook until al dente.
Make caesar dressing: add all dressing ingredients to a blender and blend until smooth. Adjust to taste with salt and pepper.
Slice cherry tomatoes, cut mozzarella and fresh basil.
Quickly toast sunflower seeds on pan or toaster oven and keep an eye on them.
Drain pasta, rinse with cool water lightly season with salt and olive oil.
Combine cooled pasta, tomatoes, mozzarella, basil, Tucson seasoning and red pepper flakes to a bowl. Pour caesar dressing overtop and mix until evenly coated. Top with fresh basil and smokey sea salt.
Credit: Thanks again to Helen Russell @dankfood_ for creating and sharing this amazing recipe!