Pasta Salad  Classic caprese flavors in a pasta salad makes a light and refreshing summer side dish perfect for potlucks.

  • 2 cups dried pasta (Ditalini or Orecchiette)
  • 1 pint grape tomatoes, halved
  • 8 ounces fresh mozzarella cheese, cut into bite-sized cubes
  • 1 cup fresh basil, roughly chopped
  • salt and pepper to taste
  • 1/2 cup blueberries (optional)
  • Lunchboxes for meal prep
  • Balsamic Vinaigrette
  • 3 garlic cloves, finely minced
  • 1/3 cup balsamic vinegar
  • 1/2 teaspoon fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste

Cook pasta according to package directions. Drain and rinse with cold water. Set aside.

In a medium bowl, combine the balsamic vinegar, lemon juice and minced garlic. Whisk in the olive oil until combined. Add salt and pepper to taste.

Add the pasta, tomatoes, mozzarella and basil in a large bowl. Toss in blueberries (optional).

Add the dressing toss evenly to coat. Season with salt and black pepper to taste. Serve immediately o

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