Caprese Pasta Salad With Salami

Tossed in a sweet and tangy balsamic vinaigrette, this dish features tender pasta, juicy tomatoes, mozzarella pearls, and fragrant basil—an ideal make-ahead option for potlucks, barbecues, or light lunches.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

Balsamic Vinaigrette

1 cup balsamic vinegar

5 tablespoons Dijon mustard

5 tablespoons honey

4 small shallots, minced

4 cloves garlic, minced

½ teaspoon salt

½ teaspoon black pepper

2 cups extra-virgin olive oil

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Pasta Salad

8 ounces large fusilli

5 ounces large shell pasta

4 heirloom tomatoes, cut into wedges

2 cups cherry tomatoes, halved

8 ounces Genoa salami, sliced

½ cup loosely packed small basil leaves

8 ounces fresh mozzarella pearls

Freshly ground black pepper, to taste

Directions

For vinaigrette, in a medium bowl whisk together vinegar, mustard, honey, shallots, garlic, salt and pepper. Gradually whisk in olive oil. Cover and refrigerate until serving time.
Cook pasta according to package directions until al dente. Drain pasta and rinse with cold water.
In a large bowl toss pasta with half of the vinaigrette. Transfer to a serving bowl; cover and refrigerate for up to 24 hours.
To serve, gently stir in tomatoes, salami and basil. Drizzle with vinaigrette, reserving some to serve on the side. Top with mozzarella and sprinkle with black pepper.