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Maple Balsamic Pasta Salad

You read that right. This pasta salad has maple in it.

If you’re picturing the spaghetti scene from Elf, don’t worry. This sweet addition won’t turn this savory dish into a dessert. Maple’s flavor profile is a match for balsamic, and together they blend into a vibrant dressing. And it graces rotini for a stunning and surprising side.

Serves

4-6

Prep time

10 minutes

Cook time

10 minutes

INGREDIENTS

  • 8oz rotini pasta, about 3 cups uncooked
  • 8oz mozzarella, torn or use mozzarella balls
  • 8oz cherry tomatoes, sliced in half
  • 1/2 small red onion, thinly sliced into half moons
  • 6oz roasted red peppers, drained and chopped
  • 1.5oz spicy soppresata
  • 2 handfuls of arugula

For the dressing

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 large garlic clove, minced
  • 1/4 teaspoon salt
  • Pepper, to taste
  • 1/3 cup extra virgin olive oil

INSTRUCTIONS

  1. Fill a pot with about 2 quarts of water and salt it. Bring it to a boil over medium-high heat. Add the pasta and cook to the box’s instructions.
  2. Meanwhile, add the mozzarella, cherry tomatoes, red onion, roasted red peppers and soppresata to a salad bowl.
  3. In a small bowl, add the balsamic vinegar, maple syrup, garlic clove, salt and pepper. Whisk. Add the olive oil and whisk until the dressing is combined thoroughly.
  4. Once the pasta is cooked, drain the water. Run cold water over the pasta to cool it. Toss the pasta into the salad bowl, followed by a handful or two of arugula.
  5. Pour the dressing over the pasta salad, toss together, and enjoy!

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