Start to finish: 35 minutes
2 ounces soba noodles (also known as buckwheat noodles, available in the health aisle of your grocery store)
1 tablespoon pesto
2 teaspoons olive oil
1 teaspoon balsamic vinegar
¼ cup mozzarella pearls, halved
¼ cup grape tomatoes, halved
Bring a medium-sized pot of water to a boil and cook soba noodles to 1 minute shy of package directions.
Drain and rinse with cold water. Set aside.
In a medium-sized bowl, whisk together pesto, olive oil and balsamic vinegar. Add in noodles and toss to coat. Add in mozzarella and tomatoes and toss again. Keep refrigerated until ready to enjoy.