The Freshman Cook: September 2014

Please Rate this Recipe

This Caprese Pasta Salad is cool and refreshing. Now, that is something I would think I would be writing in July, for sure. But it is September and it is very hot and terribly muggy here in North Carolina. This salad is just the thing to help you cool down. It has the traditional caprese ingredients, tomatoes, fresh mozzarella, and basil. I didn’t do it here, but you could add some shredded chicken and make this salad a meal! Enjoy and try to stay cool!

Caprese Pasta Salad


2 tablespoons Tarragon Vinegar

2 teaspoon Dijon Mustard

Salt and Ground Pepper

1/4 teaspoon Confectioner’s Sugar

6 tablespoons Sunflower Oil


Whole Wheat Pasta

Cherry Tomatoes

Fresh Basil thinly sliced

Mozzarella Block


Start by putting your vinegar, mustard, 

and salt and pepper in a bowl.

Add the confectioner’s sugar.

Mix ingredients with a whisk.

Drizzle in the oil, whisking gently until smooth and blended.

Taste test to check if additional salt or pepper is needed.

Wash your tomatoes and……

roll your basil leaves together and then chop thinly.

I used a block of mozzarella because that is what I had on hand.

I used this very small scoop to make mozzarella balls.

They were the perfect size. You could also use mozzarella 

balls that are already round when you buy them. They

are very tasty and some are marinated.

Place everything but the vinaigrette together in a bowl.

Toss together with just a little vinaigrette and add more

if you need.

I hope you enjoy this simple, refreshing salad!

Thanks for stopping by today!

Leave a Comment