This vibrant pasta salad balances sweet heat with fresh ingredients in perfect harmony. The combination of tender pasta, juicy tomatoes and creamy mozzarella creates a satisfying base, while the hot honey dressing delivers a gentle warmth that enhances every bite.
Hot Honey Pasta Salad Recipe
4
servings15
minutes10
minutes452
kcal25
minutesKeep the screen of your device on
Ingredients
- For the salad:
450 g 1 lb short pasta (fusilli, farfalle, or rotini)
300 g 2 cup cherry tomatoes
225 g 8 oz fresh mozzarella pearls
120 g 1 cup thinly sliced red onion
60 g 2 cup fresh basil leaves
100 g 3 1/2 oz prosciutto or bacon
- For the hot honey dressing:
120 ml 1/2 cup extra virgin olive oil
45 ml 3 tbsp hot honey
45 ml 3 tbsp lemon juice
1 tablespoon 1 tbsp red wine vinegar
2 2 garlic cloves
1/2 teaspoon 1/2 tsp Dijon mustard
1/2 teaspoon 1/2 tsp salt
1/4 teaspoon 1/4 tsp black pepper
Equipment
large pot- Mixing Bowl
- Whisk
- Cutting board et Knife
Directions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
- While pasta cooks, prepare the dressing by whisking together olive oil, hot honey, lemon juice, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper in a small bowl until well combined.
- Drain the cooked pasta and rinse under cold water to stop the cooking process and cool it down.
- Transfer the cooled pasta to a large mixing bowl.
- Add the halved cherry tomatoes, mozzarella pearls, sliced red onion, and torn basil leaves to the bowl with the pasta.
- If using, add the cooked and chopped prosciutto or bacon.
- Pour the hot honey dressing over the pasta mixture.
- Toss everything together gently but thoroughly, ensuring all ingredients are well coated with the dressing.
- Allow the salad to rest for at least 15 minutes before serving to let the flavors meld together.
- Taste and adjust seasoning if needed before serving.
Notes
- For the best flavor, make this salad at least 30 minutes before serving to allow the dressing to penetrate the pasta.
