Caprese Pasta Salad
This crowd pleasing caprese pasta salad is a simple, yet delicious summer dish that's loaded with cherry tomatoes, fresh mozzarella, arugula, and basil.
Servings: 10
Ingredients
- 1 lb short pasta
- 12 oz mini mozzarella balls
- 2 pints cherry tomatoes halved
- 1/4 cup fresh basil chopped
- 1 cup arugula
- Balsamic glaze
Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic minced
- 1 tbsp honey
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook pasta according to package instructions. As soon as pasta is al dente, strain pasta and rinse well with cold water to stop the cooking process. If you will not be tossing the pasta with the dressing right away, toss the pasta with 1 tablespoon of olive oil to prevent sticking.
- While pasta is cooking, make the dressing. In a mason jar or container that seals, combine olive oil, red wine vinegar, minced garlic, honey, Italian seasoning, salt and pepper. Seal jar with lid and shake until combined.
- In a large serving bowl, combine the pasta, dressing, tomatoes, mozzarella balls, arugula and basil. Toss well and ensure everything is coated in dressing.
- Refrigerate pasta salad until ready to serve. Drizzle balsamic glaze on top of pasta salad right before serving.