Caprese Pasta Salad

Caprese Pasta Salad – Ingredients

For the Balsamic Vinaigrette Dressing:

¼ cup balsamic vinegar – for a tangy, rich base

½ cup extra virgin olive oil – adds body and smoothness

1 tablespoon honey – for a subtle sweetness to balance the acidity

1 tablespoon Dijon mustard – gives a gentle tang and helps emulsify

½ teaspoon fine sea salt – enhances overall flavor

½ teaspoon freshly ground black pepper – for a touch of heat and aroma

1 large garlic clove, minced – infuses the dressing with savory depth

For the Pasta Salad:

1 pound short whole wheat pasta – such as penne or farfalle (bow-tie pasta), cooked al dente

1 pint cherry tomatoes – halved for a juicy pop of sweetness

½ cup thinly sliced red onion – adds mild sharpness and crunch

12 ounces fresh mozzarella balls (ciliegine), drained – creamy and bite-sized

2 ounces fresh basil leaves, chiffonade-style – sliced thin for fragrance and flavor

1. Prepare the Fresh Ingredients

Halve the cherry tomatoes, thinly slice the red onion, and chiffonade (finely slice) the fresh basil. Set all prepped ingredients aside.

2. Make the Balsamic Vinaigrette

In a mixing bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and minced garlic.

Season with sea salt and freshly ground black pepper.

Slowly drizzle in the extra virgin olive oil while whisking vigorously until the vinaigrette emulsifies.

Chill the dressing in the refrigerator for at least 10 minutes to allow the flavors to blend.

3. Cook the Pasta

Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente.

Drain thoroughly and rinse with cold water to stop the cooking process. Allow to cool.

4. Assemble the Salad

In a large serving bowl, combine the cooled pasta, halved cherry tomatoes, sliced red onion, mozzarella balls (drained), and fresh basil.

Pour the chilled balsamic vinaigrette over the salad.

Toss gently with a wooden spoon or spatula until everything is evenly coated.

5. Chill and Serve

For best flavor, refrigerate the pasta salad for at least 20 minutes before serving.

Serve chilled or at room temperature. Enjoy as a refreshing main dish or a crowd-pleasing side.