I truly believe the definition of summer is a fresh caprese salad with tomatoes and basil straight from the garden. Another definition of summer is pasta salad. Combine the two and you have a pretty delicious pasta salad, that I love to eat and make. This is a great dish to serve at a picnic, potluck or even just a summer meal.
Caprese Pasta Salad
Course: Salads, Side Dishes6
servings10
minutes10
minutes20
minutesIngredients
- Pasta Salad:
1 pound farfalle pasta (can substitute any variety)
1 pint cherry or grape tomatoes
½ cup shredded Parmesan cheese or 8 oz. ball of fresh mozzarella or mini mozzarella cheese balls
small handful of fresh basil leaves, chopped
⅓ cup balsamic vinaigrette or 1 batch balsamic vinaigrette below (I have also used a Three Cheese Vinaigrette or White Balsamic Vinaigrette dressing as well before)
- Balsamic Vinaigrette:
⅓ cup extra virgin olive oil
3 Tablespoons balsamic vinegar
1 tablespoon honey
¼ teaspoon sea salt
¼ teaspoon fresh ground black pepper
¼ teaspoon Italian seasoning
Directions
- Pasta Salad:
- Cook the dry pasta in a large pot of salted water according to package directions. Drain pasta and rinse under cold water for about 1 minute to cool the pasta.
- In a large serving bowl, toss the pasta with the remaining ingredients including the dressing until combined.
- Serve immediately, or refrigerate in a sealed until serving.
- Balsamic Vinaigrette:
- Whisk all ingredients together until combined.
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