Fresh and light, this Caprese Pasta Salad is the perfect summer salad! Filled with fresh tomatoes and basil and flavored with a simple balsamic vinaigrette, this side salad is perfect for summer nights or a backyard bbq.
You can never go wrong with a good pasta salad! If you want even more, try this Caesar Salad with Pasta or this Oriental Pasta Salad.
I am all about summer flavors. And the freshness of summer.
And this Caprese Pasta Salad is just that – summer perfection.
Not only is this pasta salad super easy and fast to throw together, but it is made from some of my favorite summer ingredients – tomatoes and basil.
And you can never go wrong with something that is caprese-inspired.
Ingredients
- Olive Oil: This is the base to your dressing.
- Balsamic Vinegar: Balsamic is traditionally paired with a caprese salad, so adding it to the dressing works really well here.
- Garlic: I like a little bit of fresh garlic, but you could also add some garlic powder instead.
- Italian Seasoning: This brings together all of the Italian flavors of this salad.
- Salt and Pepper: Since this salad is so simple, it is important to make sure it is seasoned well.
- Pasta: I used cavatappi, but any short cut pasta should work.
- Mozzarella: I like to get the small fresh mozzarella pearls. You could also use a bigger mozzarella ball and cut them into smaller pieces. But you do want to use a fresh mozzarella.
- Tomatoes: I like cherry or grape tomatoes for this salad. I will cut them in half, unless they are bigger and then I will cut them into quarters. If you do have some really good fresh full-size tomatoes, just cut them into bite-sized pieces.
- Basil: Fresh basil is a must! If you don’t have a basil plant at home, you can usually buy a small plant in the produce section of the grocery store that is perfect to keep on your kitchen counter.
How to Make Caprese Pasta Salad
PHOTO 1: Make the dressing by placing all of the ingredients in a small jar. Place the lid on the jar and shake it to combine everything well. You can put this in the refrigerator to marinate together while you prepare the rest of the salad.
PHOTO 2: Bring a large pot of water to a boil, then salt generously. Add the pasta and cook until al dente.
PHOTO 3: When the pasta is cooked and drained, add it to a large bowl. Then add the tomatoes, cheese, and basil.
PHOTO 4: Pour the dressing over the top, then stir everything together.
Tips and Tricks
I like to let the pasta cool slightly, but then stir everything together before it has completely cooled down. I feel like it absorbs the dressing better this way, giving it tons of flavor.
Make sure and taste the salad once everything is mixed together and add more salt and pepper, if needed.
You can serve this right away, but I like to refrigerate it for a couple of hours to chill it thoroughly before serving.
You can also drizzle a balsamic reduction glaze over the top before serving.
More Summer Salads
Potato Salad Recipe
Bow Tie Pasta Salad
Shrimp Pasta Salad
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Caprese Pasta Salad
Ingredients
- 3 tablespoon extra virgin olive oil
- 2 tablespoon balsamic vinegar
- 1 clove garlic minced
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 oz dry short cut pasta
- 8 oz fresh mozzarella balls
- 2 cups fresh cherry tomatoes, halved or quartered (about 10 oz)
- 1/4 cup fresh basil shredded
Instructions
- In a small jar, combine the olive oil, vinegar, garlic, Italian seasoning, salt, and pepper. Shake to combine. Refrigerate until needed.
- Bring a large pot of water to a boil. Salt generously, then add the pasta. Cook until al dente, then drain.
- Combine the cooked pasta, the mozzarella, the tomatoes, and basil in a large bowl. Pour the dressing over the top, then stir until everything is combined. Season with more salt and pepper, if needed.
- Refrigerate until you are ready to serve. It can be served right away, but is best if it has chilled for a couple of hours before serving.
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