top of page

Caprese Pasta Salad


Kosher salt and freshly ground black pepper

1 lb. short pasta, such as penne rigate

1/2 c white balsamic vinegar

1/4 c. olive oil

2 tbsp.pure honey

1 lb. grape or cherry tomatoes, halved

8 oz.perline (pearl-size) mozzarella balls, drained, or 8 ounces fresh mozzarella, torn

1/2 c.loosely packed fresh basil, torn into large pieces

Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions; drain.

Meanwhile, whisk together vinegar, oil, and honey in a bowl. Season with salt and pepper. Add hot pasta, tomatoes, and mozzarella balls; toss gently to coat.

Add basil and toss to combine. Serve chilled or at room temperature.

caprese pasta salad_edited.jpg
bottom of page