caprese pasta salad

a recipe by
Beth Pierce
Old Monroe, MO

This Caprese Pasta Salad combines pasta, sun-ripened tomatoes, fresh mozzarella cheese, and garden fresh basil all drizzled with an easy five-ingredient balsamic vinaigrette. Summer is the ideal time for cold pasta salads with garden fresh vegetables and herbs. I love to serve this pasta salad with grilled chicken, pork, or shrimp. Or serve it for lunch or light supper during the hot summer months.

serves 10
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For caprese pasta salad

  • 1 lb
    short pasta like rotini, penne, or cavatappi
  • ½ c
    extra virgin olive oil
  • ¼ c
    white balsamic vinegar
  • ½ tsp
    kosher salt
  • ½ tsp
    fresh ground black pepper
  • 2 clove
    garlic crushed
  • 16 oz
    mozzarella balls
  • 4 c
    grape or cherry tomatoes sliced in half
  • 1/2 c
    basil cut in ribbons
  • red pepper flakes (optional)

How To Make caprese pasta salad

  • 1
    Bring a large pot of salted water to boil. Cook the pasta al dente according to the package directions and drain. Rinse with a little cold water to stop the cooking process and drain well. Add the pasta to a large serving bowl and toss with 1 tablespoon of olive oil. Let it cool to room temperature.
  • 2
    In a small mason jar with a tight-fitting lid add the remaining olive oil, balsamic vinegar, kosher salt, black pepper, and garlic. Shake well to combine.
  • 3
    Add the mozzarella balls, grape tomatoes, and basil to the bowl with the cooled pasta. Drizzle with the dressing and toss to coat.
  • 4
    If desired sprinkle with little red pepper flakes.
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