Asparagus & Caprese Pasta Salad


  • 2/3 cup extra-virgin olive oil
  • 1/4 cup white balsamic vinegar
  • 1/3 cup white wine vinegar
  • 1 TBS fresh lemon juice
  • 5 TBS parmigiano cheese
  • 1 TBS fresh basil, chopped
  • 2 tsp. honey
  • 2 tsp. garlic, chopped
  • 1 tsp. fresh parsley, chopped
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. salt
  • Pinch crushed red pepper
  • Black pepper to taste
  • 1 lb. bow tie pasta
  • 8 oz. pearls fresh mozzarella
  • 1 lb. asparagus
  • 1/2 cup roasted tomatoes (cut into large pieces)
  • 1/2 cup roasted yellow peppers (cut into large pieces)
  • 3 oz. prosciutto, roughly chopped

For the dressing:

In a medium bowl, whisk together all of the ingredients until combined and set aside.

For the pasta:

Remove the tough ends of the asparagus; then, cut each spear into 1-inch pieces. Bring a large pot of salted water to boil. Add the pasta and cook until al dente, about 10-11 minutes. Add the asparagus to the pot and cook it with pasta for 1 more minute. Drain the pasta and asparagus and rinse with cold water. Transfer the pasta and asparagus to a large bowl. Stir in tomatoes, mozzarella, peppers and prosciutto. Pour the dressing over the pasta, tossing to combine. Cover with plastic wrap and refrigerate for at least 3 hours or overnight. When ready to serve, enjoy it either cold or at room temperature.