Why Make This Recipe
Caprese Pasta Salad is a refreshing and delightful dish that combines the fresh flavors of basil, tomatoes, and mozzarella with the heartiness of pasta. This salad is perfect for warm days, potlucks, or family gatherings. With a simple preparation and vibrant ingredients, it appeals to both kids and adults alike. Plus, it can be made ahead of time, making life easier when you need a quick side or light meal.
How to Make Caprese Pasta Salad
Ingredients:
- 60 ml extra-virgin olive oil
- 60 ml balsamic vinegar
- 30–45 ml freshly squeezed lemon juice
- 1 clove garlic, finely minced
- 1 teaspoon Italian seasoning
- 0.25 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- 225 g dried farfalle pasta, or other small pasta
- 225 g mozzarella pearls or fresh mozzarella, diced
- 2 cups (approx. 300 g) grape tomatoes, halved
- 15 g fresh basil leaves, thinly sliced
- Salt and freshly ground black pepper, to taste
Directions:
- Whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, Italian seasoning, kosher salt, and black pepper in a small bowl or sealable jar until emulsified. Set aside.
- Cook pasta in a large pot of boiling salted water following package instructions until al dente. Drain and rinse under cold running water to cool and prevent overcooking.
- Combine the cooled pasta, halved grape tomatoes, mozzarella pearls, and sliced basil in a large mixing bowl. Drizzle with the prepared vinaigrette and toss gently until all components are evenly coated. Adjust seasoning with extra salt and pepper as required.
How to Serve Caprese Pasta Salad
This pasta salad can be served immediately as a light lunch or side dish. For an appealing presentation, serve it in a large bowl or individual plates, garnished with additional fresh basil. It pairs well with grilled meats, seafood, or can be enjoyed on its own.
How to Store Caprese Pasta Salad
To store leftovers, keep the Caprese Pasta Salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Note that the pasta may absorb some of the dressing, so you might want to add a splash of olive oil or vinegar before serving again.
Tips to Make Caprese Pasta Salad
- Make sure to cool the pasta completely before mixing to prevent wilting the greens.
- Use fresh mozzarella for a more authentic taste.
- For added flavor, consider adding a splash of pesto or a pinch of red pepper flakes to the vinaigrette.
Variation
If you want to mix it up, consider adding other vegetables such as cucumbers or bell peppers. To include some protein, grilled chicken or chickpeas can enhance the dish further.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any small pasta you like, such as penne or rotini. Just ensure it is cooked al dente.
2. Is this salad gluten-free?
To make this dish gluten-free, substitute regular pasta with gluten-free pasta.
3. How can I make this salad vegan?
To make it vegan, use a dairy-free cheese alternative in place of mozzarella, and ensure that your balsamic vinegar does not contain any animal products.
Caprese Pasta Salad
A refreshing pasta salad with basil, tomatoes, and mozzarella that’s perfect for warm days and gatherings.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 60 ml extra-virgin olive oil
- 60 ml balsamic vinegar
- 30–45 ml freshly squeezed lemon juice
- 1 clove garlic, finely minced
- 1 teaspoon Italian seasoning
- 0.25 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- 225 g dried farfalle pasta (or other small pasta)
- 225 g mozzarella pearls (or fresh mozzarella, diced)
- 2 cups (approx. 300 g) grape tomatoes, halved
- 15 g fresh basil leaves, thinly sliced
- Salt and freshly ground black pepper, to taste
Instructions
- Whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, Italian seasoning, kosher salt, and black pepper in a small bowl or sealable jar until emulsified. Set aside.
- Cook pasta in a large pot of boiling salted water following package instructions until al dente. Drain and rinse under cold running water to cool and prevent overcooking.
- Combine the cooled pasta, halved grape tomatoes, mozzarella pearls, and sliced basil in a large mixing bowl. Drizzle with the prepared vinaigrette and toss gently until all components are evenly coated. Adjust seasoning with extra salt and pepper as required.
Notes
Make sure to cool the pasta completely before mixing to prevent wilting the greens. Use fresh mozzarella for a more authentic taste. For added flavor, consider adding a splash of pesto or a pinch of red pepper flakes to the vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg