Pasta Salad with White Wine Vinaigrette
A refreshing pasta salad tossed with a light white wine vinaigrette and packed with fresh vegetables and cheese.
Equipment
- Medium pot for boiling pasta
- Colander for draining
- Jar or bowl for preparing dressing
Ingredients
- 1 pound Pasta any type
- 2 cups Mini Mozzarella Bocconcini (250 g)
- 1 cup Cherry Tomatoes halved (150 g)
- 1 cup Pan 'Grilled' Corn (150 g)
- 1 Avocado cubed
- 1 teaspoon Red Pepper Flakes (5 g)
- ¼ cup Fresh Basil chopped (15 g)
- 1 teaspoon Kosher Salt (5 g)
- Freshly Ground Black Pepper to taste
- Arugula for serving
- ⅓ cup Extra Virgin Olive Oil (EVOO) (80 ml)
- 3 tablespoons White Wine Vinegar (45 ml)
- 2 tablespoons Honey (30 g)
- 1 teaspoon Dijon Mustard (5 g)
Instructions
- Start by boiling water in a medium pot. Cook the pasta until it is al dente, which should take about 8 to 10 minutes. The pasta should be firm to the bite to avoid mushiness in the salad. Once cooked, drain the pasta in a colander.
- In a jar or bowl, whisk together the EVOO, white wine vinegar, honey, and Dijon mustard. The mixture should smell tangy and sweet. Ensure it is well combined to avoid any separation later.
- In a large bowl, toss together the mini mozzarella, cherry tomatoes, grilled corn, avocado, and chopped basil. The colors and aromas should be inviting and fresh. Handle the avocado gently to avoid mashing it.
- Pour the prepared dressing over the salad mixture. Gently stir to coat all the ingredients evenly. You should see a shiny glaze coating the components; be careful not to overmix to keep the veggies intact.
- Add the red pepper flakes, kosher salt, and freshly ground black pepper to the salad, adjusting to your personal preference. Taste and tweak the seasoning until it tastes just right.
- On each plate, place a generous handful of arugula and top it with the pasta salad. The vibrant green arugula will contrast beautifully with the salad and add freshness and crunch.
Notes
Storage Tips: Store in an airtight container in the refrigerator for up to 3 days.
Expert Tips: If your pasta becomes sticky after cooking, toss it immediately with a drizzle of olive oil. If you find your dressing is too acidic, add a dash more honey to balance the flavor. To prevent the salad from becoming watery after storing, drain excess moisture from vegetables before mixing. Using whole grain pasta can increase the fiber content for a healthier option. Adjust the vegetables based on seasonal availability for a refreshing change each time.
Reheating Instructions: This salad is best served cold and does not require reheating.
Serving Suggestions: Serve chilled as a side dish for grilled meats or pair with a crusty baguette for a light lunch. Consider topping with extra arugula and a sprinkle of Parmesan for added flavor.
Recipe Variations: For a tangier twist, replace mozzarella with feta. Adding olives can introduce an extra briny flavor. Swap fresh vegetables for roasted ones to vary the texture.
Ingredient Notes: Choose fresh ingredients for the best flavor. If desired, gluten-free pasta can be substituted without modifying the cooking method. Feel free to diversify your vegetable selection. Bell peppers, cucumbers, or spinach make great additions.