Caprese Pasta Salad Recipe
This Caprese pasta salad is made with fresh mozzarella balls, tomatoes, basil, and a homemade balsamic dressing. Just toss with pasta and you're done.
Servings: 6 servings
Ingredients
- ½ pound orecchiette pasta or other short cut
- 8 ounces mozzarella pearls
- 1 pint grape tomatoes halved
- ¼ cup fresh basil leaves thinly sliced
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- ¼ teaspoon salt plus more for cooking pasta
- ¼ teaspoon freshly ground black pepper
Instructions
- Bring a pot of heavily salted water to a boil over medium-high heat. Add the pasta to the boiling water and cook for 8-10 minutes, or until the pasta is al dente. Drain the pasta and set aside to cool.
- Transfer the cooled pasta to a large bowl. Add the mozzarella, tomatoes and basil on top.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt and pepper until emulsified. Drizzle the dressing over the pasta and toss gently to combine.
- Enjoy immediately or refrigerate for 30 minutes before serving.
Notes
The original recipe used my walnut pesto instead of balsamic vinaigrette: 1/2 cup fresh basil leaves, 2 garlic cloves, 2 tbsp walnuts, 2 tbsp parmesan, salt and pepper, and 1/4 cup olive oil.
Storage: Store any leftovers in an airtight container in the fridge for up to 5 days. You can make this salad up to 24 hours ahead of time. Just add the fresh basil leaves immediately before serving for best taste.
Nutrition
Calories: 334kcal | Carbohydrates: 32g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 14mg | Sodium: 131mg | Potassium: 281mg | Fiber: 2g | Sugar: 4g | Vitamin A: 710IU | Vitamin C: 11mg | Calcium: 155mg | Iron: 1mg
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