This is everything a summer salad should be - light, flavorful and easy to make. Even though this isn't your classic caprese cheese ingredient (I use parmesan instead of mozzarella), these flavors blend perfectly with the balsamic dressing.
The original recipe included chicken, which I omitted. Feel free to add that if you are looking more for a full meal in itself. I left it out because I happen to think this salad pairs perfectly with garlic balsamic crusted pork loin, and I wanted a meatless addition.
Caprese Pasta Salad
Recipe modified from Taste of Home
3 c. uncooked bowtie pasta
2 c. chopped tomatoes
1/2 c. chopped green onions
1/4 c. fresh minced basil
1/4 c. olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. brown sugar
1/2 tsp. garlic powder
salt and pepper to taste
1/4 c. parmesan cheese
Cook pasta al dente and drain.
Meanwhile, chop tomatoes, green onions and basil add to a large salad bowl.
Combine oil, vinegar, sugar, garlic and salt and pepper and whisk to combine.
Add cooked noodles to salad bowl.
Pour dressing over noodles and stir to coat.
Sprinkle cheese over everything and stir to combine.
Serve at room temperature.