Caprese Pasta Salad with Balsamic Vinaigrette

Ingredients

• 1 lb pasta (such as fusilli, rotini, or farfalle)
• 2 cup cherry tomatoes (halved)
• 8 oz fresh mozzarella pearls (or bocconcini, drained)
• 0.5 cup fresh basil leaves (thinly sliced or chiffonade)
• 0.33 cup extra virgin olive oil (for the vinaigrette)
• 3 tbsp balsamic vinegar (for the vinaigrette)
• 1 garlic (clove, minced)
• 1 tsp honey (optional, for sweetness)
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.

2. 2

   Drain the pasta and rinse under cold water to stop the cooking process and cool it down. Set aside in a large mixing bowl.

3. 3

   In a small jar or bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, honey (if using), salt, and pepper until well emulsified.

4. 4

   Add the halved cherry tomatoes, mozzarella pearls, and sliced fresh basil to the bowl with the cooled pasta.

5. 5

   Pour the balsamic vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated.

6. 6

   Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Notes

This salad is best served at room temperature or slightly chilled. If making ahead, you may need to add an extra splash of olive oil or balsamic vinegar before serving as the pasta absorbs the dressing over time.

Nutrition per serving

• pastasalad
• caprese
• vegetarian
• summer
• side dish
• lunch
• easy
• no-cook sauce