Individual Caprese Pasta Salads

Name: Individual Caprese Pasta Salads
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 individual side salads
Ingredients: ½ c. extra virgin olive oil; ⅓ c. balsamic vinegar; 1 large clove garlic; 2 T. minced sweet yellow onion; 2 tsp. Dijon mustard; 1 tsp. honey; kosher salt; freshly ground black pepper; 8 oz. cavatappi noodles; 1 tsp. extra virgin olive oil; 12 oz. "cherry size" mozzarella balls; 1.5 c. halved cherry tomatoes; 10 to 12 large basil leaves; ⅓ c. finely shredded Parmesan cheese; freshly ground black pepper

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Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
6 individual side salads
Calories
387 kcal
Course
Salad
Cuisine
Italian

Individual Caprese Pasta Salads

Iris Warren

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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.

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Ingredients

Servings

for the balsamic vinaigrette:

½ c. extra virgin olive oil
⅓ c. balsamic vinegar
1 large clove garlic minced
2 T. minced sweet yellow onion
2 tsp. Dijon mustard
1 tsp. honey
kosher salt to taste
freshly ground black pepper to taste

for the salad:

8 oz. cavatappi noodles cooked to al dente in salted water, and then cooled and drained
1 tsp. extra virgin olive oil
12 oz. "cherry size" mozzarella balls
1.5 c. halved cherry tomatoes
10 to 12 large basil leaves sliced very thinly
⅓ c. finely shredded Parmesan cheese
freshly ground black pepper

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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.