Tuscan Herb Apricot Pasta Salad

Bright, herbaceous, and just a little sweet, this summer pasta salad brings together the savory depth of Tuscan Herb Olive Oil with the sun-kissed fruitiness of Apricot Balsamic Vinegar for a flavor that feels instantly elevated. Tender farfalle pasta, juicy sun-dried tomatoes, creamy mozzarella, and fresh herbs are tossed in a glossy vinaigrette that clings to every twist and turns a simple bowl of pasta into a vibrant centerpiece for any warm-weather gathering.

This is the kind of recipe that tastes like a picnic at golden hour: fresh, colorful, and irresistibly fragrant. Serve it chilled or at room temperature, and watch it disappear fast.

Ingredients (serves 6–8)

16 oz short pasta (rotini, farfalle, or penne), cooked al dente and cooled
8 oz fresh mozzarella, diced
1 can Garbanzo Beans, drained
1 cup sun-dried tomatoes, julienned (in oil, drained)
½ cup finely diced red onion
1/4 cup fresh basil, cut into ribbons
¼ cup fresh parsley, chopped
1/4 cup Tuscan Herb Olive Oil, this is to your taste! Add or subtract to your taste.
1/4 cup Apricot Balsamic Vinegar, this is to your taste! Add or subtract to your taste. 
1–2 teaspoons fresh minced garlic
1-2 tsp Dijon Mustard
1 teaspoon Lemon Fusion Sea Salt
1–1 1/2 teaspoons dried basil or Italian seasoning
A couple handfuls of baby spinach
Fresh ground black pepper, to taste
Grated parmesan, optional for serving

Directions

1. In a large bowl, combine cooled pasta, mozzarella, Garbanzo Beans, red onion, sun-dried tomatoes, spinach, basil, and parsley.
2. In a small bowl, whisk together Tuscan Herb olive oil, Apricot balsamic, garlic, Dijon Mustard, Italian Herb Seasoning, Lemon Fusion Sea Salt, and fresh pepper until emulsified.
3. Pour dressing over the pasta mixture and toss gently to coat.
4. Chill at least 30–60 minutes so flavors meld, then taste and adjust salt/pepper and oil/vinegar.
5. Serve slightly chilled or at room temperature, with grated parmesan on top if desired.

Flavor notes & tweaks

Add chopped grilled chicken or chickpeas to make it a main dish.