In a large pot, boil water & cook the pasta!
While the pasta is cooking, heat a saucepan on low. Add olive oil, salt, pepper, and chopped garlic cloves. Allow the garlic cloves to slowly brown. Make sure the oil is not too hot, or it'll start to burn.
When the garlic is lightly brown, turn the heat off and remove from burner. Allow the pan to cool off. Once the garlic oil has cooled a bit, add balsamic, vinegar, and honey. Stir. Set aside.
Halve the cherry tomatoes, dice the bell pepper and onions, remove the broccolini stems, chop the parsley, and add it to a mixing bowl. Season with salt and pepper. I also added some extra garlic powder on top.
After draining and rinsing the pasta, add it to a large mixing bowl. Sprinkle black pepper, garlic powder, onion powder, and sea salt on top.
Add the vegetables to the bowl with the rotini. Pour the garlic vinaigrette on top and combine. Add a couple of tablespoons of water to the sauce pan to gather all the extra leftover flavor and add it to the dish.
Add the mozzarella pearls and cured sausage and give it a light toss. Sprinkle a drizzle of olive oil and pepper on top to finish it off!
You can easily make this dish gluten free and dairy free as well. I made a bowl without the cheese and used gluten free pasta. Looking for a vegan option? Exchange the meat and cheese for tofu!
SERVING SIZE 1 CUP (25 SERVINGS)
Calories: 160, 17g Carbs, 7g Fat, 8g Protein, 1g Sugar, 3g Fiber