Caprese Pasta Salad
Prepare this easy caprese pasta salad recipe with simple ingredients for a make-ahead side dish that’s perfect for every occasion!
Equipment
- 1 medium pot
- 1 large mixing bowl
Ingredients
- 8 ounces small size pasta Rotini, Orecchiette Note 1
- 10 ounces grape tomatoes halved
- 8 ounces pearl Mozzarella small fresh mozzarella balls
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic minced
- ½ teaspoon oregano dried
- ¼ teaspoon red pepper flakes optional
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 8 Fresh basil leaves slivered Note 2
- Balsamic Glaze and Fresh Basil Garnish
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until a dente. Drain the pasta and rinse under cold water to stop the cooking process.
- In a large mixing bowl, add the halved tomatoes, mozzarella, olive oil, balsamic vinegar, garlic, oregano, pepper flakes, salt and pepper. Gently mix to combine.
- Add the cooled pasta and toss to coat.
- Fold in the slivered fresh basil leaves, reserving a few for garnish if desired.
- Cover the pasta salad using plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
- Before serving, give the pasta salad a stir and garnish with additional fresh basil leaves and drizzle on balsamic glaze if desired. Enjoy!
Notes
Note 1: Substitute the rotini pasta with other types of pasta such as orecchiette, farfalle, penne, or fusilli. Just be sure to cook to package instructions for al dente.
Note 2: You can customize the caprese pasta salad by adding other ingredients such as sliced black olives, diced red onion, bell pepper or diced avocado.
Storing Tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a little more olive or balsamic vinegar before serving if the salad becomes a bit dry.
- I do not recommend freezing this recipe!
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a little more olive or balsamic vinegar before serving if the salad becomes a bit dry.
- I do not recommend freezing this recipe!
Nutrition
Serving: 1servingCalories: 290kcalCarbohydrates: 31gProtein: 12gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 14mgSodium: 228mgPotassium: 211mgFiber: 2gSugar: 3gVitamin A: 450IUVitamin C: 7mgCalcium: 155mgIron: 1mg
* Disclaimer: All nutrition information are estimates only.