caprese pasta salad
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.
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yield
10 serving(s)
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For caprese pasta salad
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1 lbshort pasta like rotini, penne, or cavatappi
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½ cextra virgin olive oil
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¼ cwhite balsamic vinegar
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½ tspkosher salt
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½ tspfresh ground black pepper
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2 clovegarlic crushed
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16 ozmozzarella balls
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4 cgrape or cherry tomatoes sliced in half
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1/2 cbasil cut in ribbons
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red pepper flakes (optional)
How To Make caprese pasta salad
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1Bring 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.
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2In 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.
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3Add the mozzarella balls, grape tomatoes, and basil to the bowl with the cooled pasta. Drizzle with the dressing and toss to coat.
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4If desired sprinkle with little red pepper flakes.
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