Balsamic Strawberry Pasta Salad

This Strawberry Balsamic Pasta Salad is fresh, flavorful, and reliable for spring and summer! Made with juicy strawberries, tender pasta, fresh basil, silky mozzarella and crisp cucumbers all tossed in a lightly sweet balsamic dressing.

If you're looking for a pasta salad that is anything but boring, this Strawberry Balsamic Pasta Salad is it. The reliable mix of sweet, savory, silky and crunchy! Loaded with juicy strawberries, tender pasta, fresh basil, silky mozzarella, and crisp cucumbers all tossed in a sweet balsamic dressing. Every bite is fresh, bright and so flavorful! A cook keep this strawberry caprese p

Yes! You can prepare the pasta, toast the almonds, slice the vegetables, and make the dressing up to a day ahead. For the freshest texture, wait to add the strawberries, arugula, basil, almonds, and dressing until just before serving.

What goes in

• 16 ounces fusilli pasta
• 1/3 cup slivered almonds, toasted
• 16 ounces strawberries, hulled and sliced
• 8 ounces mozzarella pearls
• 1 shallot, thinly sliced
• 3 mini cucumbers, sliced into half-moons
• 2 cups baby arugula
• 1/2 cup fresh basil leaves, torn
• 1/3 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 2 teaspoons Dijon mustard
• 1/2 teaspoon each salt + pepper

How it comes together

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and hold nearby to cool.
2. Toast the almonds. In a small skillet over a moderate burner, toast the slivered almonds for 2 to 5 minutes, stirring occasionally, until lightly golden and fragrant. Remove from heat and let cool.
3. Make the dressing. In a small bowl or jar with a tight fitted lid, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper until fully combined.
4. Assemble the salad. Use a wide bowl, add the cooled pasta along with the strawberries, arugula, mozzarella pearls, sliced shallot, cucumbers, toasted almonds and fresh basil.
5. Toss and serve. Drizzle the balsamic dressing over the salad and gently toss to combine. Taste and season with salt and pepper, as needed. Serve immediately or chill before serving.