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Caprese Pasta Salad with Arugula & Balsamic Vinaigrette.

  • ½ (5 oz) pkg
    baby arugula
  • ¼ small pkg
    fresh basil
  • ½ (8 oz) pkg
    fresh mozzarella cheese
  • 1 clove
    garlic
  • 1 pint
    grape tomatoes
  • 5 oz
    penne pasta
  • 1
    shallot
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    1 tsp salt
    5 oz penne pasta
  • 2
    Peel and mince garlic.
    1 clove garlic
  • 3
    Peel and halve the shallot lengthwise, then thinly slice crosswise into half-rounds.
    1 shallot
  • 4
    To make the dressing, add garlic, shallots, balsamic vinegar, olive oil, salt, and pepper to a small bowl. Whisk to combine; set aside.
    2 tbsp balsamic vinegar
    2 tbsp extra virgin olive oil
    ⅜ tsp salt
    ¼ tsp black pepper
  • 5
    Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    1 pint grape tomatoes
    ¼ small pkg fresh basil
    ½ (5 oz) pkg baby arugula
  • 6
    Halve the grape tomatoes lenghtwise and add to a medium bowl.
  • 7
    Cut the fresh mozzarella into bite-sized pieces and add to the bowl.
    ½ (8 oz) pkg fresh mozzarella cheese
  • 8
    When pasta is done, drain in a colander, and rinse under cold water to cool; set aside to drain further.
  • 9
    Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add half of the basil to the bowl with the tomatoes and mozzarella; reserve the rest for garnish.
  • 10
    Add the pasta to the bowl and toss to combine.
  • 11
    To serve, divide the arugula between plates or bowls, and top with pasta salad. Drizzle balsamic vinaigrette over salad and sprinkle with remaining basil. Enjoy!