You’re going to enjoy this Caprese pasta salad. I served it recently to guests for lunch and it was a big hit. One of the things that I really like is that you can make it a day ahead so it’s pretty much ready to go when you are. How long it takes: 25 minutes Equipment you’ll need: big pot for pasta, stove, large mixing bowl, measuring utensils, sharp knife Servings: 8 generous servings Don’t you love Caprese? It’s a perfect marriage of flavors and textures: rounds of fresh mozzarella, topped with a slice of tomato, and a fresh basil leaf, drizzled with balsamic vinegar and sprinkled with salt and pepper. One of my favorite appetizers is hot Caprese dip, which is served all melty and yummy. Caprese Couscous Stuffed Tomatoes are a delicious summer side dish or vegetarian entrée. And if you haven’t tried this easy chicken Caprese quinoa bake, you’re missing out on a fabulous dinner. Caprese pasta salad incorporates everything that’s good about Caprese but adds a few more elements to make a delicious and filling salad that can be served as a main course or side dish. Like other pasta salads, Caprese pasta salad is perfect for picnics and potlucks, and is one of my most requested recipes. I think you’re gonna love it!
About this pasta salad
Begin this salad by cooking pasta. I like to use mini penne but choose the pasta you like best, as mini penne can be hard to find. Cook the pasta al dente, drain in a colander, rinse with cold water, and drain again. Make sure the hot pasta is cooled down by a cold water rinse so it doesn’t keep cooking and get all mushy. While the pasta is cooking, prepare a simple vinaigrette dressing. Whisk together:
white balsamic vinegar olive oil salt pepper garlic powder
Set it aside. Continuing on, drain a container of fresh mozzarella pearls. I love those cute little balls of mozzarella. If you can’t find them, use another type of fresh mozzarella. You may have to slice it into bite size pieces. Please don’t use regular mozzarella cheese if you can help it, it’s just not the same. Slice tomatoes and a red onion. If you think red onions are too strongly flavored, I have a great hint for you on the recipe card. Mix everything together in a big bowl with half of the dressing and refrigerate until ready to serve. Why only half the dressing? The pasta tends to absorb a lot of dressing while it chills in the fridge, and your salad will seem kind of dry when it’s ready to serve. I like to stir in additional dressing right before I serve the pasta salad. Oh, and don’t forget the fresh basil! I’m not much of a green thumb but I always grow a pot of basil on my deck. Raid your herb garden and fold in lots of freshly sliced basil right before serving your salad. I just can’t wait for you to try Caprese pasta salad!
Make It Your Own
Traditional Caprese antipasto salads require three essential ingredients: fresh mozzarella, tomatoes, and basil. But there are still lots of ways you can make this salad your own.
Try a different variety of tomato. In fact, any fresh ripe tomato would be perfect. Bonus if you grow your own or visit your local farm market! Or add sun dried tomatoes for an extra burst of intense tomato flavor. Choose your favorite pasta. Any bite-size pasta will be fine. If you want, use whole wheat or gluten-free pasta or make it with tortellini. Make it a hearty main dish by adding grilled chicken, pepperoni, or diced ham. Increase the veggies. Try diced red or green bell peppers, kalamata olives, finely diced zucchini or cucumber, spinach, or another veggie of your choice. Instead of making your own balsamic vinaigrette, use bottled dressing. Another good choice is Italian dressing. Add an extra burst of basil flavor by stirring a couple spoonfuls of pesto into the dressing. Love garlic? Try adding a clove or two of minced fresh garlic to the dressing instead of the garlic powder.
Make Ahead & Storage Tips
Pasta salads are a great make ahead salad. Anticipating company? Make the salad on the day before, and stir in additional dressing and basil right before serving. So easy! Store leftover pasta salad in the fridge for 3-5 days, in an airtight container. For a perfect grab and go lunch, portion the salad into individual serving size containers. Interested in a weekly meal plan (it’s free!) that includes this pasta salad recipe? Take a look at my Meal Plan #17. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.
More Pasta Salads
If you love pasta salads, here’s a few more popular recipes that I’m sure you’ll want to try:
Bruschetta Orzo Pasta Salad Creamy Southwestern Orzo Salad Tortellini Pasta Salad with pepperoni and Italian vinaigrette Greek Pasta Salad with feta Summer Pasta Salad with chicken and vegetables Orzo Pasta Salad with yogurt dill dressing Panzanella Salad Recipe – no pasta but lots of crispy homemade croutons! Vegan Macaroni Salad with creamy dressing by Loving It Vegan Broccoli Pasta Salad by Spend With Pennies
Quick-Start Guide!
