Yeah! It’s pasta salad season! And if you know anything about me you know I LOVE caprese salads and eat them all summer long so I thought, why not combine my two favorite things and make an epic caprese pasta salad?

What is Caprese?

Essentially caprese is a simple Italian salad. It’s usually comprised of just a handful of fresh ingredients like fresh mozzarella, red ripe tomatoes, a handful of basil leaves from your herb garden (you have one right?) and extra virgin olive oil for drizzling. I like to drizzle a bit of a good aged balsamic on top too.

Caprese salads originated on the island of Capri and are a signature of Southern Italy where the small towns up and down the Amalfi coast produce some of the most delicious tomatoes in the world.

My local market makes really good fresh mozzarella so I usually have some in my fridge at all times during the summer and I buy all the locally grown tomatoes I can get my hands on.

Caprese Pasta Salad Recipe

But honestly, if there is one pasta salad I’ll be making all summer long, it’s my caprese pasta salad with cherry tomatoes, fresh mozzarella, garlic and fresh basil. Not only is it quick and easy to make, it’s mouthwatering good. Tossing in your favorite short pasta (I prefer elbow but you can use whatever you wish) with the classic caprese salad flavors is ideal on a hot summer day. The white balsamic vinegar and garlic gives it that bite and tang the pasta needs.

Recipe Tips & Tricks:

• This is a great dish to use up garden tomatoes and fresh basil this summer.
• 1 ¼-½ cup chopped tomatoes of any variety may be used in place of cherry tomatoes.
• Elbow pasta can be substituted for other pasta you may have on hand – spaghetti, penne, bow tie pasta all may be used.
• Cook the pasta al dente and rinse. Yes, I now you are not suppose to rinse pasta but if you don’t it will get sticky.
• Feel free to use gluten-free pasta if you wish. It’s still really good!
• Store leftover pasta in the fridge for up to 3 days. Toss the pasta again prior to serving, and add a drizzle of olive oil if needed.
• Don’t be shy with the basil. If you want more, add it! Every bite should have a little basil.

I know you will love this caprese pasta salad as much as we do.

Caprese Pasta Salad Recipe

Yields: 6 servings

Prep: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Pasta Ingredients:

• 1.5 cups uncooked elbow macaroni
• 10 oz cherry tomatoes, halved
• 12 oz fresh small mozzarella balls, drained
• ¼ cup basil leaves, cut in chiffonade

Dressing Ingredients:

• ¼ cup extra virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1 clove garlic, minced
• ½ tsp dried basil
• ¼ tsp sea salt
• ¼ tsp black pepper
• Pinch of sugar

Directions:

1. Cook pasta according to package directions. Drain and allow pasta to cool.
2. In a small bowl, add dressing ingredients and stir to combine.
3. In a large bowl, add halved tomatoes and mozzarella.
4. Add cooled cooked pasta to the bowl.
5. Pour dressing over the ingredients and stir.
6. Add fresh basil and toss to combine. Serve immediately, or store in the refrigerator until ready to consume.

Notes:

• This is a great dish to use up garden tomatoes and fresh basil this summer.
• 1 ¼-½ cup chopped tomatoes of any variety may be used in place of cherry tomatoes
• Elbow pasta can be substituted for other pasta you may have on hand – spaghetti, penne, bow tie pasta all may be used.
• Store leftover pasta in the fridge for up to 3 days. Toss the pasta again prior to serving, and add a drizzle of olive oil if needed.

 

Yield: 6

Caprese Pasta Salad

Print

My caprese pasta salad with cherry tomatoes, fresh mozzarella, garlic and fresh basil is quick and easy to make. It's mouthwatering good!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

Pasta Ingredients:

• 1.5 cups uncooked elbow macaroni
• 10 oz cherry tomatoes, halved
• 12 oz fresh small mozzarella balls, drained
• ¼ cup basil leaves, cut in chiffonade

Dressing Ingredients:

• ¼ cup extra virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1 clove garlic, minced
• ½ tsp dried basil
• ¼ tsp sea salt
• ¼ tsp black pepper
• Pinch of sugar

Instructions

1. Cook pasta according to package directions. Drain and allow pasta to cool.
   
2. In a small bowl, add dressing ingredients and stir to combine.
   
3. In a large bowl, add halved tomatoes and mozzarella.
   
4. Add cooled cooked pasta to the bowl.
   
5. Pour dressing over the ingredients and stir.
   
6. Add fresh basil and toss to combine. Serve immediately, or store in the refrigerator until ready to consume.

Notes

• This is a great dish to use up garden tomatoes and fresh basil this summer.
  
• 1 ¼-½ cup chopped tomatoes of any variety may be used in place of cherry tomatoes
  
• Elbow pasta can be substituted for other pasta you may have on hand – spaghetti, penne, bow tie pasta all may be used.
  
• Store leftover pasta in the fridge for up to 3 days. Toss the pasta again prior to serving, and add a drizzle of olive oil if needed.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 310Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 45mgSodium: 456mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 15g

Nutrition information isn’t always accurate.

Are you going to try my caprese pasta salad recipe? What’s your favorite summer salad?

Try more of Lauren’s delicious and easy recipes like The Most Amazing and Easy Low Carb Cauliflower “Potato” Salad and This Tasty and Flavorful Lemon Asparagus Pasta Is So Easy to Make.

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