Caprese Pasta Salad

Fresh mozzarella pearls lend a creamy texture to each mouthful of this light and refreshing caprese pasta salad, which is pulled together with a zesty and acidic sauce.


230 GM whole-wheat or brown rice rotini or fusilli

1/4 cup lemon juice

1/4 cup extra-virgin olive oil

Two tablespoons red-wine vinegar

One teaspoon finely chopped garlic

One teaspoon honey

3/4 teaspoon salt

1/2 teaspoon ground pepper

One cups cherry tomatoes, halved

110 GM mozzarella pearls

Three tablespoons thinly sliced fresh basil, plus small leaves for garnish


Bring water in a big saucepan to a boil. Add the pasta and prepare it as directed on the box. Drain and cold water rinse.

In a large bowl, combine the lemon juice, oil, vinegar, garlic, honey, salt, and pepper. Add the pasta, tomatoes, and mozzarella and toss gently. Serve at room temperature or keep chilled for up to three days under refrigeration. Just just to serving, stir in the basil slices. If desired, add basil leaves as a garnish.

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