Caprese Rotini Pasta Salad

Ingredients (6–8 servings)

• 1 lb rotini pasta
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella pearls (or cubed mozzarella)
• 1 cup fresh basil leaves, sliced into ribbons
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze (plus extra for drizzling)
• 1 clove garlic, finely minced
• 1 tsp Italian seasoning
• Salt and freshly ground black pepper to taste

Instructions

1. Cook the pasta
   • Boil rotini according to package directions until al dente.
   • Drain and rinse under cold water to stop the cooking process.
2. Make the dressing
   • In a small bowl, whisk together:
     • Olive oil
     • Balsamic glaze
     • Garlic
     • Italian seasoning
     • Salt and pepper
3. Assemble the salad
   • In a large bowl, combine:
     • Cooled rotini
     • Cherry tomatoes
     • Mozzarella
     • Basil
4. Dress and toss
   • Pour dressing over the salad and toss gently until evenly coated.
5. Chill
   • Refrigerate for 30 minutes before serving for best flavor.

Optional Upgrades

• Add diced avocado just before serving.
• Mix in grilled chicken for a complete meal.
• Add toasted pine nuts for crunch.
• Finish with freshly grated Parmesan and an extra drizzle of balsamic glaze.

Make-Ahead Tip

If preparing more than a few hours ahead, reserve half the basil and add it just before serving to keep it bright and fresh.

This salad is especially good alongside grilled chicken, salmon, or as a light summer lunch. 🍅🌿🧀🍝