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Fresh Caprese Pasta Salad with Homemade Vinaigrette

A quick and delicious Fresh Caprese Pasta Salad packed with fresh ingredients and a zesty homemade vinaigrette, perfect for busy days.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces Pasta Choose your favorite—farfalle or fusilli works great!
  • 1 cup Cherry tomatoes Vibrant bursts of flavor.
  • 8 ounces Fresh mozzarella balls Creamy goodness—leave whole if small or halve if they're larger.
  • 1 cup Fresh basil Tear into bite-sized pieces.
Vinaigrette
  • 1/4 cup Olive oil For richness.
  • 2 tablespoons Balsamic vinegar Tangy flavor.
  • 1 teaspoon Honey For a touch of sweetness.
  • to taste Salt and pepper Season to your liking.

Method
 

Cooking the Pasta
  1. Boil a large pot of salted water. Add pasta and cook according to package directions until al dente, stirring occasionally.
Preparing the Ingredients
  1. Chop cherry tomatoes in half and tear fresh basil leaves into bite-sized pieces.
  2. If mozzarella balls are large, halve them; otherwise, leave them whole.
Making the Vinaigrette
  1. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Adjust seasoning to taste.
Combining the Salad
  1. Once pasta is cooked, drain and rinse under cold water. In a large bowl, combine pasta, tomatoes, mozzarella, and basil.
  2. Drizzle the vinaigrette over the salad ingredients, toss well, and let flavors mingle.
Serving
  1. Serve immediately or refrigerate for about 30 minutes to allow flavors to meld.

Notes

Make it ahead for lunch, customize with other cheeses if desired, and store leftovers in an airtight container for up to 3 days.