Individual Caprese Pasta Salads are a fun way to pack a cooler for a picnic, or to serve to your guests at a gathering in the back yard.
Ingredients
for the balsamic vinaigrette:
½c.extra virgin olive oil
⅓c.balsamic vinegar
1large clove garlicminced
2T.minced sweet yellow onion
2tsp.Dijon mustard
1tsp.honey
kosher saltto taste
freshly ground black pepperto taste
for the salad:
8oz.cavatappi noodlescooked to al dente in salted water, and then cooled and drained
1tsp.extra virgin olive oil
12oz."cherry size" mozzarella balls
1.5c.halved cherry tomatoes
10 to 12large basil leavessliced very thinly
⅓c.finely shredded Parmesan cheese
freshly ground black pepper
Instructions
for the balsamic vinaigrette:
In a small bowl, whisk together oil, balsamic vinegar, garlic, onion, Dijon mustard, and honey. Add salt and pepper, to taste. Set aside.
for the salad:
Place cooled and drained cavatappi noodles in a medium size bowl and drizzle olive oil over the top. Fold to coat.
Set out six wide-mouth pint jars. Divide mozzarella balls evenly between the jars. Whisk the balsamic vinaigrette to incorporate, and then pour over mozzarella balls just to cover the mozzarella.
Divide cavatappi amongst the jars, and then the halved tomatoes. Top with sliced basil and shredded Parmesan, followed by a bit of freshly ground black pepper. Top each jar with a lid and refrigerate until ready to eat. When ready to eat, turn individual jars upside-down to let the vinaigrette move through the rest of the jar, and then shake several times to incorporate. Remove lids and enjoy.
Salads keep well in the refrigerator for a few days.
Notes
from a farmgirl’s dabbles
Nutrition Information:
Calories: 387kcal
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.