Greek-Inspired Caprese Pasta Salad
4-6 Servings
INGREDIENTS
For the salad:
- 12 oz short pasta (fusilli, rotini, or farfalle)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, halved
- 6 oz fresh mozzarella pearls (or diced mozzarella)
- 1/4 cup fresh basil leaves, torn
For the balsamic vinaigrette:
- 3 tbsp Barrel-Aged Balsamic Vinegar
- 1/4 cup Koroneiki Extra-Virgin Olive Oil
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 1/2 tsp honey (optional, if you like it sweeter)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
DIRECTIONS
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and rinse under cold water to cool quickly.
- Make the vinaigrette. In a small bowl or jar, whisk together the balsamic vinegar, olive oil, Dijon mustard, garlic, honey (if using), salt, and pepper until emulsified.
- Assemble the salad. In a large bowl, combine the cooled pasta, tomatoes, cucumber, red onion, olives, mozzarella, and basil.
- Dress and toss. Pour the vinaigrette over the salad and toss gently until everything is evenly coated.
- Chill and serve. Let the salad sit for at least 20 minutes before serving so the flavors can meld. Taste and adjust salt, pepper, or balsamic if needed.
Tips & Variations
- Add protein: grilled chicken, shrimp, or chickpeas work well.
- Make it Mediterranean: add roasted red peppers and artichoke hearts.
- For extra richness: drizzle a little more aged balsamic on top just before serving.
- Meal prep: keeps well refrigerated for up to 3 days; stir before serving.