Caprese Pasta Salad

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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.

Prep Time15

Chill Time2

Total Time2 15

Course: Dinner, Lunch, Pasta, Side Dish, Side Salad

Cuisine: American, Italian

Servings:

Calories: 327kcal

Author: Meaghan @ 4 Sons R Us

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

US Customary - Metric

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