fine dining experience

Caprese Pasta Salad

This light and fresh caprese pasta salad is brought together with a bright and tangy dressing, with fresh mozzarella pearls adding creaminess to every bite.


  • 8 ounces whole-wheat or brown rice rotini or fusilli
  • ¼ cup lemon juice
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon honey
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 ¼ cups cherry tomatoes, halved
  • 4 ounces mozzarella pearls
  • 3 tablespoons thinly sliced fresh basil, plus small leaves for garnish


  1. Bring a large pot of water to a boil. Add pasta; cook according to package directions. Drain and rinse with cool water.

  2. Whisk lemon juice, oil, vinegar, garlic, honey, salt and pepper together in a large bowl. Gently stir in tomatoes, mozzarella and the pasta. Serve at room temperature or cover and refrigerate for up to 3 days. Stir in sliced basil just before serving. Garnish with basil leaves, if desired.