Description
A refreshing vegetarian caprese pasta salad with rotini pasta, tomatoes, mozzarella, and basil, dressed in a tangy balsamic vinaigrette.
Ingredients
Scale
- 1 pound dried rotini pasta
- 1 and 1/2 pints grape tomatoes, halved
- 8 ounces fresh mozzarella cheese, cut into bite-sized cubes
- 1 large bunch fresh basil, roughly chopped
- 1/2 cup balsamic vinegar
- 2 tablespoons lemon juice
- 21/2 teaspoons dijon mustard
- 1 clove garlic, minced
- 1/21/2 teaspoon honey
- 1/41/2 teaspoon kosher salt
- Pinch black pepper
- 1/3 cup extra-virgin olive oil
- 1/41/2 teaspoon kosher salt
- Pinch black pepper
Instructions
- Cook the Pasta: Start by boiling your pasta until it is al dente. It should feel tender but still have a little bite when you taste it. Overcooking can lead to a gloppy texture, so keep an eye on the clock for about 10 minutes depending on your pasta brand.
- Rinse and Chill: Once the pasta is cooked, rinse it with cold water until it feels cool to the touch. This halts the cooking process, helping maintain that perfect texture. Be thorough, or the pasta might stick together later, making the salad hard to mix.
- Mix the Ingredients: Grab a large bowl and toss in your halved grape tomatoes, mozzarella cubes, and fresh basil. The aroma will be wonderful and vibrant. Break larger mozzarella pieces for more even distribution.
- Add the Dressing: In a small bowl, whisk together the balsamic vinegar, lemon juice, dijon mustard, minced garlic, honey, kosher salt, and black pepper. Drizzle this dressing over the salad mix and toss gently to coat all ingredients evenly.
- Season to Taste: Taste the salad and add more kosher salt or black pepper as needed to ensure all flavors pop. Adjust to your liking.
- Chill and Serve: Allow your salad to chill in the fridge for a bit before serving. This helps the flavors mingle. Do not forget it in there, or it could lose its freshness!
Notes
- Storage Tips: Cover the salad or transfer it to an airtight container and refrigerate. Best enjoyed within 2-3 days.
- Expert Tips: Rinsing the pasta with cold water effectively stops the cooking process. For added flavor, taste your salad before serving and adjust as needed with more salt, pepper, or dressing if it requires it.
- Reheating Instructions: This salad is best served cold. If you need to reheat any leftovers, do so gently in the microwave until slightly warmed, but enjoy it cold for the best taste.
- Serving Suggestions: Serve alongside grilled vegetables or pair with garlic bread and a crisp salad. Garnish with extra basil for a lovely presentation.
- Recipe Variations: Add avocado for creaminess. Incorporate olives for a salty twist. Add roasted red peppers for additional flavor.
- Ingredient Notes: Choose ripe and flavorful tomatoes for the best outcome. Use high-quality mozzarella for a creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: -
- Sugar: -
- Sodium: -
- Fat: -
- Saturated Fat: -
- Unsaturated Fat: -
- Trans Fat: -
- Carbohydrates: -
- Fiber: -
- Protein: -
- Cholesterol: -