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Caprese Pasta Salad with Arugula & Balsamic Vinaigrette.

  • 1 (5 oz) pkg
    baby arugula
  • ½ small pkg
    fresh basil
  • 1 (8 oz) pkg
    fresh mozzarella cheese
  • 2 cloves
    garlic
  • 2 pints
    grape tomatoes
  • 10 oz
    penne pasta
  • 1
    shallot
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Fill a large pot 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.
    2 tsp salt
    10 oz penne pasta
  • 2
    Peel and mince garlic.
    2 cloves garlic
  • 3
    Peel and halve the shallots 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 medium bowl. Whisk to combine; set aside.
    ¼ cup balsamic vinegar
    ¼ cup extra virgin olive oil
    ¾ tsp salt
    ½ tsp black pepper
  • 5
    Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    2 pints grape tomatoes
    ½ small pkg fresh basil
    1 (5 oz) pkg baby arugula
  • 6
    Halve the grape tomatoes lengthwise and add to a large bowl.
  • 7
    Cut the fresh mozzarella into bite-sized pieces and add to the bowl.
    1 (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!