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–+ servings

Caprese Pasta Salad

This Caprese Pasta Salad is the perfect recipe for weeknight dinners, picnics and cookouts. Fresh tomatoes meet creamy mozzarella bites in a flavorful pasta dish with fresh basil and balsamic vinaigrette. Everyone will love this easy caprese pasta this summer, a real crowd-pleaser.
20 minTotal
6servings
  • 390 kcal
  • P 15g
  • C 41g
  • F 18g
https://mattsfitchef.com/caprese-pasta-salad/

Ingredients

  • 11 oz (310 g) uncooked pasta fusilli, penne or farfalle
  • 8 oz (225 g) mozzarella bites halved, or diced mozzarella
  • 7 oz (200 g) grape tomatoes halved
  • a handful of fresh basil leaves

Vinaigrette Dressing

  • ¼ cup (60 ml) olive oil
  • 2 tbsp balsamic vinegar or more to taste
  • 1 garlic clove finely minced
  • ⅓ to ½ tsp kosher salt or more to taste
  • ¼ tsp ground black pepper or more to taste
Metric - US Customary

Instructions

How to make Vinaigrette Dressing

  1. In a small bowl or in a mason jar, combine all the ingredients for the dressing. Adjust with salt and pepper to taste and set aside for later.

How to make Caprese Pasta Salad

  1. Cook pasta in salted boiling water according to package directions, until al dente. Once cooked, drain, transfer to a large mixing bowl and drizzle with olive oil. Let cool completely.
  2. In a large mixing bowl, combine cooked pasta with halved mozzarella bites and halved grape tomatoes.
  3. Pour the vinaigrette dressing over the salad and toss to coat evenly.
  4. Gently fold in fresh basil leaves. Adjust with salt and pepper to taste, if it is necessary.
  5. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, toss caprese pasta salad to distribute dressing and flavors.

Notes

Storage directions

  • Caprese pasta salad can be stored in the fridge in an airtight food container for up to 4 days. Serve leftovers chilled, at room temperature, or heat to allow the mozzarella to melt (if desired).