Caprese-Inspired Pasta Salad

Directions

1. In a frying pan, brown the pancetta cubes until crisp.
2. While the pancetta is cooking, chop the ingredients: halve the cherry tomatoes, chop the artichokes and mince the fresh basil.
3. Drain and dry the Saputo Bocconcini Cocktail cheese balls.
4. In a large serving bowl, add the cooked pasta, cherry tomatoes, artichokes, basil and pancetta cubes. 
5. In a separate bowl, combine the ingredients for the dressing: olive oil, balsamic vinegar, dijon mustard, minced garlic, salt and pepper. Mix well with a whisk or fork.
6. Add the vinaigrette to the salad, garnish with a generous drizzle of balsamic glaze and toss well.
7. Serve and enjoy!