Bacon Caprese Pasta Salad
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5
10 reviews
Excellent
Bacon Caprese Pasta Salad
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Try this Caprese Pasta Salad recipe for a hearty and satisfying twist on the classic. Whole-grain bow-tie pasta is combined with cherry tomatoes, fresh mozzarella pearls, and basil leaves to make a healthy side dish. With the addition of tangy balsamic dressing, it’s the perfect option for backyard barbecues, potlucks, and more!
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Ingredients
For the Caprese pasta salad:
- 16 oz whole grain bow tie pasta or use a low-carb pasta. If you are sensitive to gluten, substitute your favorite gluten-free pasta instead.
- 15 cherry tomato halved. You can also use sun-dried tomatoes, grape tomatoes, or any type of tomato you have available
- 17.5 fresh mozzarella If you can’t find fresh mozzarella pearls, or perline, try Bocconcini, panela, or even cubed feta (just go easy on the added salt, pearls
- 12 basil either whole or finely sliced into strips. Use sweet basil for the best flavor. If you don’t have basil, try fresh Italian flat-leaf parsley, fresh leaves
For the balsamic dressing:
- 3 tablespoon extra-virgin olive oil You can technically use avocado oil but the flavor won’t be quite the same.
- 1.5 tablespoon balsamic vinegar I recommend using balsamic vinegar with a D.O.P. designation for a sweet and balanced taste.
- salt fresh ground, to taste
- black pepper fresh ground, to taste
- ¼ teaspoon Italian seasoning Use store-bought or make your own basic Italian seasoning mix with dried basil, oregano, rosemary, and marjoram.
- red pepper flakes OPTIONAL (for a kick). Or cayenne pepper, a pinch
Instructions
- Cook the pasta in salted boiling water until al dente according to the instructions in the package. Drain!
- Meanwhile, prepare the dressing by mixing all the ingredients for the balsamic dressing in a mason jar, or whisk them all in a bowl until homogeneous. Let it sit while the pasta cooks!
- Place pasta in a large bowl and mix with cherry tomatoes, fresh mozzarella pearls, and basil leaves.
- Pour the dressing little by little over the salad while tossing gently until coat it evenly. TIP: Use just enough of the dressing to coat the pasta; otherwise it will become soggy!
- Cover and refrigerate for 30-60 minutes before serving. Serves 4 (main dish) up to 8 (side dish).
Notes
- Storage
- Storage
- Storage
- Storage
- If you end up with leftover caprese pasta salad, follow these simple storage instructions:
- If you end up with leftover caprese pasta salad, follow these simple storage instructions:
- If you end up with leftover caprese pasta salad, follow these simple storage instructions:
- If you end up with leftover caprese pasta salad, follow these simple storage instructions:
- Fridge: Transfer the salad to an airtight container and keep it in the fridge for up to 3-4 days.
- Fridge: Transfer the salad to an airtight container and keep it in the fridge for up to 3-4 days.
- Fridge: Transfer the salad to an airtight container and keep it in the fridge for up to 3-4 days.
- Fridge: Transfer the salad to an airtight container and keep it in the fridge for up to 3-4 days.
- Freezer: I don’t recommend freezing pasta salad since the texture of the fresh ingredients will change too much once thawed. It’s best to consume it within a few days.
- Freezer: I don’t recommend freezing pasta salad since the texture of the fresh ingredients will change too much once thawed. It’s best to consume it within a few days.
- Freezer: I don’t recommend freezing pasta salad since the texture of the fresh ingredients will change too much once thawed. It’s best to consume it within a few days.
- Freezer: I don’t recommend freezing pasta salad since the texture of the fresh ingredients will change too much once thawed. It’s best to consume it within a few days.
- Prep ahead: You can make the balsamic dressing ahead of time and keep it refrigerated. You can also make the pasta ahead of time, toss it in olive oil, and keep it in the fridge for about 2 days before serving. When you’re ready to eat, toss the pasta and additional vegetables with the dressing.
- Prep ahead: You can make the balsamic dressing ahead of time and keep it refrigerated. You can also make the pasta ahead of time, toss it in olive oil, and keep it in the fridge for about 2 days before serving. When you’re ready to eat, toss the pasta and additional vegetables with the dressing.
- Prep ahead: You can make the balsamic dressing ahead of time and keep it refrigerated. You can also make the pasta ahead of time, toss it in olive oil, and keep it in the fridge for about 2 days before serving. When you’re ready to eat, toss the pasta and additional vegetables with the dressing.
- Prep ahead: You can make the balsamic dressing ahead of time and keep it refrigerated. You can also make the pasta ahead of time, toss it in olive oil, and keep it in the fridge for about 2 days before serving. When you’re ready to eat, toss the pasta and additional vegetables with the dressing.
- Fridge: Transfer the salad to an airtight container and keep it in the fridge for up to 3-4 days.
- Freezer: I don’t recommend freezing pasta salad since the texture of the fresh ingredients will change too much once thawed. It’s best to consume it within a few days.
- Prep ahead: You can make the balsamic dressing ahead of time and keep it refrigerated. You can also make the pasta ahead of time, toss it in olive oil, and keep it in the fridge for about 2 days before serving. When you’re ready to eat, toss the pasta and additional vegetables with the dressing.
Nutrition Information
Show Details
Calories
405.5kcal
(20%)
Carbohydrates
44.4g
(15%)
Protein
19.6g
(39%)
Fat
19.2g
(30%)
Saturated Fat
5.2g
(26%)
Polyunsaturated Fat
0.9g
(5%)
Monounsaturated Fat
3.9g
(20%)
Cholesterol
22.1mg
(7%)
Sodium
52.4mg
(2%)
Potassium
197.4mg
(4%)
Fiber
0.3g
(1%)
Sugar
1.2g
(2%)
Vitamin A
188.6IU
(4%)
Vitamin C
7.4mg
(8%)
Calcium
247.8mg
(25%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 4055 kcal
% Daily Value*
| Calories | 405.5kcal | 20% |
| Carbohydrates | 44.4g | 15% |
| Protein | 19.6g | 39% |
| Fat | 19.2g | 30% |
| Saturated Fat | 5.2g | 26% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 3.9g | 20% |
| Cholesterol | 22.1mg | 7% |
| Sodium | 52.4mg | 2% |
| Potassium | 197.4mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 1.2g | 2% |
| Vitamin A | 188.6IU | 4% |
| Vitamin C | 7.4mg | 8% |
| Calcium | 247.8mg | 25% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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