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Caprese Artichoke Pasta Salad
Author
Cathy Trochelman
Ingredients
Salad
1/2
pound
1/2 box bow tie pasta
1
8 oz. package fresh mozzarella pearls
1
14 oz. can artichoke hearts, drained
1
pint
grape tomatoes
halved
1/2
c.
fresh basil
torn
basil vinaigrette
to taste
Fresh Basil Vinaigrette
1/3
c.
olive oil
1/3
c.
white wine vinegar
1
Tbsp.
minced red onion
1
Tbsp.
fresh basil
chopped
1/2
clove
minced garlic
1/2
tsp.
salt
1/4
tsp.
pepper
Instructions
Salad
Cook pasta according to package instructions. Drain and rinse with cold water to cool.
Pour drained, cooled pasta into a large mixing bowl. Add fresh mozzarella, artichoke hearts, grape tomatoes, fresh basil, and basil vinaigrette.
Mix thoroughly to combine.
Dressing
Mix all ingredients until thoroughly blended.