Caprese Pasta Salad

Marsha Gardner


America's fascination with pasta salads has taken us a long way from the original macaroni salad. In the last few decades, pasta salads have became colorful and fresh, relying on vinaigrettes and an array of seasonal vegetables, cheeses, meats, poultry and seafood to help them sparkle

Pasta salads without mayonnaise are especially nice because they don't need the refrigeration that mayonnaise based salads do.

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1/4 c
balsamic vinegar
1 lb
farfalle (bow tie pasta), cooked al dente or past of your choice
8 oz
fresh mozzarella, cut into small cubes, or mozzarella balls cut in quarters
8 oz
cherry tomatoes, halved
12-15 large
black olives, halved
1 c
basil leaves, roughly cut
2 clove
garlic, minced
1/4 c
olive oil, extra virgin
kosher salt and freshly ground black pepper to taste

How to Make Caprese Pasta Salad


  • 1Add balsamic vinegar to a small saucepan and simmer until liquid reduces to half, about 10 minutes. Remove from heat to cool.

    In a large bowl combine pasta, mozzarella, tomatoes, basil, garlic and black olives. Drizzle balsamic reduction and 2 tablespoons of extra virgin olive oil on toss and gently toss until thoroughly combined.
  • 2Season with salt and pepper.

    Refrigerate until ready to serve.

    Before serving toss with remaining extra virgin olive oil.

Printable Recipe Card

About Caprese Pasta Salad

Course/Dish: Pasta Salads
Other Tags: Quick & Easy, Healthy