Cook pasta according to package directions to al dente (don’t overcook!). Drain and rinse under cold water to stop the cooking.
In a large bowl, add cooled pasta, tomatoes, cheese, onion, and basil.
In a small bowl (or measuring cup), whisk together the vinaigrette ingredients. Pour over the salad and toss to combine.
Drizzle with balsamic glaze, sprinkle with basil and pine nuts if using and serve.
Notes
Nutrition calculated with out balsamic glaze.
To toast pine nuts:
add them to a dry pan on medium high heat.
cook for about 3-5 minutes, stirring frequently to avoid burning.
remove from the pan immediately.
To make Caprese Salad ahead of time:
set aside ¼ of the vinaigrette.
toss the salad with remaining vinaigrette and refrigerate until ready to serve.
just before serving, add remaining dressing and toss.
Leftovers:
refrigerate leftovers in a covered container for 2-3 days.
to refresh leftovers, add a splash of olive oil and vinegar (balsamic or wine vinegar), about 2-3 teaspoons of each, and sprinkle with a touch of salt and pepper. Toss.
it is not recommended to freeze this pasta salad.
serve leftovers on top of lettuce or tuck into a wrap or pita for a hearty lunch!