1 lb fusilli pasta

½ red onion, halved and then thinly sliced on a mandoline

1 pint of cherry tomatoes, halved

1 english cucumber, halved lengthwise and then thinly sliced

¼ lb pepper jack cheese, cut into thin 1 inch strips

1 bunch of basil, thinly sliced

1 JAZZ™ apple, quartered and thinly sliced

For the dressing:

⅔ cup extra virgin olive oil

⅔ cup balsamic vinegar

2 T finely chopped shallot

2 tsp dijon mustard

1 tsp kosher salt

40 turns fresh cracked pepper


Bring a large pot of salted water to a boil (should taste like the ocean) and stir in noodles.  Cook until tender.

Drain noodles and then rinse with cool water for 20 seconds or so.  Set aside.

Whisk together all ingredients for dressing and then toss with noodles to coat. Let sit a few minutes, and then toss again with vinaigrette.  Repeat a few times to let the noodles soak up a little bit of the vinaigrette.

Fold in remaining ingredients and serve room temperature or chill in refrigerator*.

*If kept cold in refrigerator, take pasta salad out 30 minutes before serving to let the vinaigrette loosen or can warm slightly in the microwave to speed up the process.