Caprese Pasta Salad Recipe – Fresh, Easy, and Ready in Minutes
Ready in under 30 minutes, this easy Caprese pasta salad is loaded with mini mozzarella pearls, fresh basil, and juicy cherry tomatoes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 servings 1x
- Category: Salad
- Method: No Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- Pasta Salad:
- 1 pound short pasta (fusilli, orecchiette, or penne)
- 16 ounces mozzarella balls (ciliegine or pearls)
- 3 cups cherry tomatoes
- 1/2 cup slivered fresh basil
- Dressing:
- 1/3 cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 teaspoon kosher salt (plus more for salting pasta water)
- 1 teaspoon freshly ground black pepper
- 1 garlic clove, pressed or minced
Instructions
1. Bring a large pot of water to a boil and season generously with kosher salt. Add the pasta and cook until al dente. Drain and rinse lightly with cold water, then set aside to cool.
2. While the pasta cooks, drain the mozzarella balls and cut them in half. Slice the cherry tomatoes in half and add both to a large mixing bowl.
3. Add the cooled pasta and slivered basil to the bowl.
4. In a small bowl or mason jar, combine the olive oil, white balsamic vinegar, garlic, kosher salt, and black pepper. Mix well.
5. Drizzle the dressing over the pasta salad and toss to coat evenly. Taste and adjust seasoning as needed.
6. Let the salad rest for about 30 minutes before serving. Refrigerate leftovers for up to 3 days.
Notes
Add diced cooked chicken or cooked shrimp to make this a complete one-bowl meal.
This salad tastes best after the flavors have had time to meld, about 30 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 359
- Sugar: 3g
- Sodium: 274mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 16mg
Find it online: https://paulakitchen.com/caprese-pasta-salad-recipe/