A-Ultra Premium White Vinegar at Little Shop Gourmet

Fresh Tomato and Mozzarella Pasta Salad with Premium White Vinegar Dressing


  • 1 lb. bowtie pasta or similar
  • 2 cups cherry tomatoes, halved
  • 1 cup mozzarella cheese, cubed or sliced
  • 1/2 cup fresh basil leaves, torn
  • Salt and pepper, to taste

For the Premium White Vinegar Dressing:

  • 1/3 cup Premium White Vinegar
  • 2/3 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional, for a touch of sweetness)
  • Salt and freshly ground black pepper, to taste


  • Bring a large pot of salted water to a boil.
  • Cook the pasta according to package instructions until al dente.
  • Drain and rinse under cold water to cool.
  • In a bowl, whisk together the premium white vinegar, olive oil, minced garlic, Dijon mustard, and honey if using.
  • Season with salt and pepper to taste. Adjust the proportions to suit your taste, adding more vinegar if you prefer a tangier dressing or more oil for a milder flavor.
  • In a large mixing bowl, combine the cooled pasta, cherry tomatoes, and mozzarella cheese.
  • Pour the dressing over the salad and toss until everything is well coated.
  • Just before serving, gently fold in the fresh basil leaves to avoid bruising them.
  • Taste and adjust the seasoning with additional salt and pepper if needed.
  • For the best flavor, let the pasta salad chill in the refrigerator for at least 30 minutes before serving.
  • Serve the pasta salad chilled or at room temperature, garnished with extra basil leaves.
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