Nothing says summertime in Wenatchee quite like the juicy sweetness of fruit fresh off the tree. Luckily, the fresh taste of D'Olivo Blenheim Apricot White Balsamic brings you the joy of summer all year round in this deliciously simple pasta salad. Perfect as a side dish, or make ahead for a quick and tasty lunch.



16 oz package of pasta, cooked to al dente

8 oz fresh mozzarella cheese, chopped into small pieces

1/4 cup fresh basil, chopped into ribbons

8oz jar julienne cut sun-dried tomatoes

1/4 cup D’Olivo Blenheim Apricot White Balsamic Vinegar

1/4 cup D’Olivo Tuscan Herb Infused Olive Oil

1 1/2 teaspoons fresh minced garlic

1/2 teaspoon salt

1 1/2 teaspoons dried basil

fresh ground Tellicherry Pepper, to taste

grated parmesan cheese, to taste (optional)



In a large bowl, combine al dente pasta, mozzarella, basil, and sun-dried tomato. Use a small amount of D’Olivo Tuscan Herb Olive Oil if pasta wants to stick together.

In a small bowl, whisk together D’Olivo Apricot Balsamic, D’Olivo Tuscan Herb Olive Oil, garlic, salt, dried basil and pepper to taste. Pour over the pasta and stir everything gently to coat.

Cover the salad and place in the refrigerator to chill. Once you are ready to serve, sprinkle with grated parmesan cheese if desired.

  • All
  • Appetizer
  • Baked
  • Breakfast
  • Dessert
  • Drink
  • Fish
  • Meat
  • Pasta
  • Sauce
  • Side
  • Soup
  • Tuscan Herb Olive Oil
  • Vegan
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