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caprese pasta salad

Individual Caprese Pasta Salads

These individual salads are a fun way to pack a cooler for a picnic or serve to guests in the backyard!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Salad
Ingredients Method

Ingredients
  

Balsamic Vinaigrette
  • ½ cup extra virgin olive oil
  • ⅓ cup balsamic vinegar
  • 1 large clove garlic minced
  • 2 tablespoon minced sweet yellow onion
  • 2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Kosher salt to taste
  • Freshly ground black pepper to taste
Salad
  • 8 ounces cavatappi noodles cooked to al dente in salted water, and then cooled and drained
  • 1 teaspoon extra virgin olive oil
  • 12 ounces “cherry size” mozzarella balls
  • 1 ½ cup halved cherry tomatoes
  • 10 to 12 large basil leaves sliced very thinly
  • ⅓ cup finely shredded Parmesan cheese
  • freshly ground black pepper

Method
 

Balsamic Vinaigrette
  1. In a small bowl, whisk together oil, balsamic vinegar, garlic, onion, Dijon mustard, and honey.
  2. Add salt and pepper, to taste. Set aside.
Salad
  1. Place cooled and drained cavatappi noodles in a medium size bowl and drizzle olive oil over the top. Fold to coat.
  2. Set out six wide-mouth pint jars.
  3. 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.
  4. 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.
  5. Salads keep well in the refrigerator for a few days.