A fresh and vibrant Caprese Pasta Salad featuring rotini pasta, cherry tomatoes, fresh basil, and mozzarella pearls, topped with a flavorful dressing of olive oil, white balsamic vinegar, and Italian seasoning.
Author's Notes: I couldn't list fresh mozzarella in the ingredients, but the small pearls work the best for this recipe. You can also use regular balsamic vinegar, but I prefer the while because it doesn't stain the pasta.
1: Cook pasta according to box directions in salted water.
2: Drain, rinse with cold water, and transfer to a large mixing bowl.
3: Cut tomatoes in halves or quarters.
4: Cut fresh basil into thin ribbons.
5: Drain mozzarella pearls and cut in half if desired; leave them whole if preferred.
6: Cut any other add-ins such as cucumber or red onion.
7: Make dressing by combining olive oil, white balsamic vinegar, lemon juice (about 1/2 a large lemon, juiced), garlic, salt, pepper, and Italian seasoning in a separate container.
8: Add tomatoes, basil, and mozzarella to the pasta.
9: Pour dressing on top and mix well.
10: Top with fresh grated Parmesan and extra fresh black pepper.
11: Store in the refrigerator for up to 3 days!
