Strawberry Balsamic Pasta Salad

5 from 1 vote

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

Prep Time15

Cook Time10

Total Time25

Course: Salad

Cuisine: American

Keyword: Strawberry Balsamic Pasta Salad

Servings:

Ingredients

16 oz fusilli pasta
1/3 cup slivered almonds toasted
16 oz strawberries hulled and sliced
8 oz mozzarella pearls
1 shallot thinly sliced
3 mini cucumbers sliced into half-moons
2 cups baby arugula
1/2 cup fresh basil leaves torn

For the Balsamic Dressing:

1/3 cup olive oil
3 Tbsp balsamic vinegar
2 Tbsp honey
2 tsp Dijon mustard
1/2 tsp each salt + pepper

Instructions

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 set aside to cool.
Toast the almonds. In a small skillet over medium heat, toast the slivered almonds for 2 to 5 minutes, stirring occasionally, until lightly golden and fragrant. Remove from heat and let cool.
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.
Assemble the salad. In a large bowl, add the cooled pasta along with the strawberries, arugula, mozzarella pearls, sliced shallot, cucumbers, toasted almonds and fresh basil.
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.

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