Caprese Pasta Salad with Italian Herb Vinaigrette
A simple and delicious Caprese style pasta salad. Packed with fresh veggies and dressed with a super flavorful Italian Herb Vinaigrette.
Ingredients
- 12 oz cooked fusili pasta
- 2 cups halved cherry or grape tomatoes
- 8 oz bocconcini fresh mozzarella cut into quarters
- 1 large or two small bell peppers cut into bite sized pieces.
For the Dressing:
- 1 cup fresh basil leaves
- 1 cup Italian flat leaf parsley
- 1 small shallot
- 1 large or 2 small garlic cloves
- 3 tablespoons white wine or champagne vinegar
- ½ cup olive oil
- Salt and fresh cracked pepper to taste
Instructions
- Add garlic, shallot, herbs and vinegar to a food processor or blender and pulse until chopped. Drizzle in olive oil and blend until herbs are very fine and dressing is emulsified. Set aside.
- Cook pasta according to package directions until al dente. Drain and let cool completely. Do not rinse.
- Toss cooked pasta, veggies and about half of the dressing together and chill in the fridge for about an hour. Season with additional salt and pepper and add more dressing as needed before serving.
Notes
Start with about half of the dressing and then let it stand. Adjust the seasoning and dressing amount just before serving.