Strawberry Caprese Salad
Strawberry Caprese Salad is a refreshing summer salad bursting with fresh flavors. Easy to make, this sweeter version of caprese is vibrant and fun to try!
Servings 4 servings
- 8 ounces cavatappi or pasta of choice
- 10 ounces strawberries trimmed and halved
- 8 ounces mini mozzarella cheese balls
- ½ cup fresh basil
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar optional
- Sea salt to taste
- freshly cracked black pepper to taste
Bring a large pot of lightly salted water to a boil; cook the pasta according to package instructions al dente; drain and transfer to a large serving bowl.
Add the strawberries and mozzarella. Drizzle the olive oil on top and season with salt and pepper. Carefully toss to coat the ingredients with the dressing. Sprinkle with basil leaves.
Sourcing: Mozzarella “pearls” are widely available at most grocery stores these days. If you have a hard time finding them, you can substitute with a standard mozzarella ball cut up into smaller chunks. Don’t substitute with shredded mozzarella because it won’t have the same effect.
Storage: This pasta salad does not need to be chilled before serving, but chilling it doesn’t hurt. Store any leftovers in an airtight container in the fridge for up to 3 days.
Make ahead: You can make this salad up to 24 hours ahead of time. Just add the fresh basil leaves and strawberries immediately before serving for the best taste.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Calories: 437kcal | Carbohydrates: 48g | Protein: 18g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 52mg | Potassium: 244mg | Fiber: 3g | Sugar: 5g | Vitamin A: 158IU | Vitamin C: 42mg | Calcium: 231mg | Iron: 1mg