Caprese Pasta Salad

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.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 305kcal

Author Deborah Harroun

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.
3 tablespoon extra virgin olive oil, 2 tablespoon balsamic vinegar, 1 clove garlic, 1 teaspoon dried Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon pepper
Bring a large pot of water to a boil. Salt generously, then add the pasta. Cook until al dente, then drain.
8 oz dry short cut pasta
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.
8 oz fresh mozzarella balls, 2 cups fresh cherry tomatoes, halved or quartered, 1/4 cup fresh basil
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.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition