Caprese Pasta Salad
Fresh, vibrant Caprese Pasta Salad made with juicy tomatoes, mozzarella, basil, and pasta tossed in a light balsamic dressing. Perfect for picnics, BBQs, and easy summer meals.
Servings 6 servings
Calories 316kcal
Equipment
- stock pot to boil pasta
Ingredients
- ½ pound farfalle pasta dried - 8 ounces
- 2 cups cherry tomatoes sliced in half
- 8 ounces mozzarella pearls
- ⅓ cup basil leaves fresh - thinly sliced
- ½ cup balsamic vinaigrette
- 1 garlic clove finely minced
Salt and pepper, to taste
Fresh basil leaves, for garnish (optional)
Serving suggestions: serve as is or with a side of crusty bread
Instructions
- Cook the pasta according to package instructions. Drain and rinse with cool water.
- Transfer the cooked pasta to a large bowl. Set aside to cool down for 5-10 minutes.
- Fold in the cherry tomatoes, mozzarella pearls, and basil.
- Whisk the balsamic vinaigrette, garlic, salt, and pepper in a small bowl.
- Pour over the pasta mixture, tossing to coat.
- Cover and then refrigerate for 30 minutes before serving.
Notes
I used farfalle (bowtie), but other short pasta noodles such as cavatappi, penne, rotini, fusilli, or even macaroni are great options.
Other optional ingredients to add - fresh avocado, cucumber, spinach, arugula, or red onions.
To add a little sweetness, add a little honey to the dressing. For a little extra tang, add some lime or lemon juice.
Make it creamy by whisking in 2 tablespoons of mayo to the dressing.
Refrigerate leftovers for up to 3 to 4 days.
Nutrition
Serving: 1serving | Calories: 316kcal | Carbohydrates: 32g | Protein: 12g | Fat: 15g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 199mg | Fiber: 2g | Sugar: 3g | Vitamin C: 12mg | Calcium: 19mg | Iron: 1mg | Net Carbohydrates: 30g