A pasta salad is always one of our go-to meals in the summer because it's refreshing but still keeps us feeling satisfied. Plus they are great to make ahead of time and pack on a beach day or bring to a bbq! We love this pasta salad inspired by a Caprese salad because it can be made in 10 minutes and uses some of our favourite ingredients like fresh basil and bocconcini. If you try this recipe, tag us in your photos on Facebook and Instagram @VancouverDietitians!
2 cups dry bowtie pasta
1 cup cherry tomatoes, chopped
½ medium zucchini, chopped
½ cup bocconcini balls, chopped
½ cup fresh basil, chopped
6 pieces of salami, chopped
½ cup olive oil
¼ cup balsamic vinegar
2 tbsp old-fashioned dijon mustard
salt + pepper to taste
Cook your pasta according to package instructions. Strain and rinse with cold water to cool.
While pasta is cooking, chop the tomatoes, zucchini, bocconcini, basil and salami.
Whisk the oil, vinegar, mustard and salt + pepper in a small bowl.
Add the cooked and cooled pasta, chopped ingredients, and dressing to a large bowl. Toss until combined.