Pasta Salad with Roasted Red Peppers & Basil with White Balsamic Dressing

A pasta salad that skips mayo and goes Italian instead. White balsamic vinegar keeps the dressing bright and clear without staining everything brown, while a spoonful of grainy Dijon adds body so the vinaigrette clings to the ditalini instead of sliding to the bottom of the bowl.

The mozzarella balls go in last so they stay intact and distinct. Roasted red peppers from a jar are the shortcut that makes this possible in under 10 minutes. Look for water-packed, not oil-packed, if you don’t want extra richness.

Tear the basil at the last moment. Chopping bruises the leaves and turns them black within minutes, and basil is the whole aromatic backbone of this dish.

Kitchen Tips

• Cook pasta to al dente and let it cool slightly before dressing. Hot pasta soaks up too much vinaigrette and leaves the salad dry.
• Whisk the mustard into the vinegar first, then stream in the oil. That emulsifies the dressing so it clings better.
• Use fresh mozzarella in water for flavor. Pre-shredded won’t give you the creamy pop.
• Make it an hour ahead to let flavors meld, but add the basil just before serving.

Variations

• Swap ditalini for farfalle, orecchiette, or penne.
• Add halved cherry tomatoes, chopped kalamata olives, or thinly sliced red onion.
• Stir in cubed salami, prosciutto, or cooked chicken breast for a heartier main-course salad.