scrumptious pasta salad with caprese

Dressing of Vinaigrette
¼ cup balsamic vinegar and ¼ cup olive oil
2-4 tsp of freshly squeezed lemon juice
one finely chopped garlic clove
One tsp of Italian spice
1/4 tsp kosher salt
One-half teaspoon of black pepper
Pasta Salad with Caprese
One-half pound of dry pasta (little pasta, such farfalle, is preferred)
Eight ounces of fresh mozzarella cubed or in the form of pearls
Two cups of half-sliced grape tomatoes and one-third cup of thinly sliced fresh basil leaves
To taste, add salt and pepper.


Olive oil, balsamic vinegar, lemon juice, minced garlic, Italian spice, kosher salt, and black pepper should all be combined in a small bowl or lidded jar.

Until all of the ingredients are well combined, whisk or shake. Put aside.
Follow the instructions on the box to cook the pasta.

To end the cooking process and preserve the firmness of the pasta, drain and rinse with cold water after cooking.
Place the chilled pasta, cut basil, mozzarella pearls, and tomatoes in a big bowl.

Pour over the ready-made vinaigrette dressing and combine everything.

If necessary, add more salt and pepper to taste and adjust the seasoning.