Caprese Pasta Salad
Caprese pasta salad is a delicious dish for the warmer months! This Italian take on pasta salad features sweet juicy tomatoes, tons of fresh basil, and creamy mozzarella tossed with pasta and pesto vinaigrette.
Now that picnic and barbecue season is in full swing, it’s time for pasta salad.
And sure you could make any old pasta salad and people will eat it.
But this Caprese pasta salad is something really special!
It’s a mash up of classic Caprese salad and pasta.
And it’s sure to be a hit any time you make it!
Ingredients
To make this you’ll need:
- Pasta– Any kind you like but I do recommend a shorter pasta like penne or rotini.
- Tomatoes– Cherry or grape tomatoes cut in half
- Basil– Fresh basil leaves cut into ribbons
- Mozzarella pearls– The kind marinated in oil. Save the oil from one of the tubs to use in the pasta salad.
- Vinegar– Balsamic
- Pesto– Your favorite store bought kind or you could make homemade if you prefer.
- Spices– Red pepper flakes, salt, and pepper
How to Make
This Caprese pasta salad is so easy to make!
Just cook the pasta according to the package instructions until it’s just al dente.
Then strain the pasta and run under cold water until completely cooled.
Add the prepared tomatoes, basil, and strained mozzarella pearls to the mixing bowl reserving the seasoned oil from one of the tubs.
Whisk the red pepper flakes, vinegar, pesto into the reserved oil from the mozzarella.
Pour this mixture over the pasta and gently toss it until evenly combined.
Add salt and pepper to taste.
Cover the mixing bowl with a lid or plastic wrap and refrigerate for 2 hours.
After 2 hours, stir the pasta salad.
Then serve and enjoy!
Variations
As is, this is delicious and filling as a side dish or even a vegetarian main dish.
However, if you want to fill it out more you could add some protein like:
- grilled chicken
- shrimp
- drained chickpeas or cannellini beans
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Keep in mind the longer you store this salad the more the pasta will absorb the dressing.
You may want to rehydrate it with a little olive oil before serving leftovers.
Tips and Tricks
- You can use any pasta you like but shorter pasta shapes work best. Some good choices include penne, rotini, farfalle, or even elbows.
- Adjust the amount of pesto based on how saucy you like the salad.
- The marinated mozzarella balls are key to this since you need the liquid to make the dressing for this salad. You can find this in the refrigerated specialty cheese case near the deli in most grocers.
Other Pasta Salad Recipes
Caprese pasta salad is a delicious side dish to bring to any picnic or barbecue.
Make it and enjoy!
Looking for other pasta salad recipes?
Try these:
If you’ve tried this CAPRESE PASTA SALAD, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Caprese Pasta Salad
Ingredients
- 1 pound pasta
- 10 oz cherry/grape tomatoes halved, roughly 2 cups
- 1/4 cup chiffonade fresh basil leaves
- 2 12 oz tubs marinaded mozzarella pearls save the oil from one tub
- 2 tbsp balsamic vinegar
- 1/8 tsp crushed red pepper flakes
- 2-3 tbsp basil pesto
- salt & pepper to taste
Instructions
- Cook the pasta in boiling water until al dente, according to the package instructions. Then strain and run under cold water until completely cooled.1 pound pasta
- Add the prepared tomatoes, basil, and strained mozzarella pearls to the mixing bowl reserving the seasoned oil from one of the tubs.10 oz cherry/grape tomatoes, 1/4 cup chiffonade fresh basil leaves, 2 12 oz tubs marinaded mozzarella pearls
- To the oil from one of the tubs add the red pepper flakes, vinegar, pesto. Whisk together to evenly combine. Pour this mixture over the pasta, and gently toss until evenly combined- then salt & pepper, to taste.2 tbsp balsamic vinegar, 1/8 tsp crushed red pepper flakes, 2-3 tbsp basil pesto, salt & pepper
- Cover the mixing bowl with a lid or plastic wrap and refrigerate for 2 hours.
- Stir well, then serve & enjoy!
Notes
- You can use any pasta you like but shorter pasta shapes work best. Some good choices include penne, rotini, farfalle, or even elbows.
- Adjust the amount of pesto based on how saucy you like the salad.
- The marinated mozzarella balls are key to this since you need the liquid to make the dressing for this salad. You can find this in the refrigerated specialty cheese case near the deli in most grocers.
Nutrition
