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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.