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5.0 from 6 votes

Caprese Pasta Salad

Easy to make, juicy, Caprese salad that's loaded with tomatoes, baby mozzarella, fresh basil, and full of flavor.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8
Calories: 454 kcal
Course: Side Dish , Main Course , Salad
Cuisine: Italian

Ingredients

For the Pasta Salad Dressing:
  • ¼ Cup balsamic vinegar
  • ½ Cup extra virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly crushed black pepper finely ground
  • 1 Large garlic clove minced
For the Pasta Salad:
  • 1 pound Short Whole Wheat Pasta like penne or farfalle
  • 1 Pint cherry tomatoes
  • ½ Cup Thinly sliced red onion
  • 12 ounces Container Brined Mozzarella Balls
  • 2 ounces fresh basil thinly sliced

Instructions

    Cup of Yum
  1. Chop the onion, basil, and tomatoes. Set aside.
  2. Start by preparing the vinaigrette, in a mixing bowl, combine ¼ Cup Balsamic Vinegar, 1 tablespoon Honey, 1 tablespoon Dijon Mustard, and 1 Large Garlic Clove.
  3. Season with some ½ teaspoon Fine Sea Salt and ½ teaspoon Freshly Crushed Black Pepper. Now add ½ Cup Extra Virgin Olive Oil; using a fork or a whisk stir the liquid vigorously for a few seconds until the vinaigrette comes together.
  4. Let it sit in the refrigerator for at least 10 minutes to allow the flavors to meld.
  5. Meanwhile, cook 1 pound Short Whole Wheat Pasta according to the package directions. Cut the 1 Pint Cherry Tomatoes in half and thinly slice the basil and onion.
  6. Once the pasta is done, drain well in a colander and run under cold water to stop the cooking process.
  7. Add the pasta and chopped ½ Cup Thinly Sliced Red Onion and 2 ounces Fresh Basil to a large serving bowl.
  8. Pour the vinaigrette dressing and add 12 ounces Container Brined Mozzarella Balls.
  9. Using a wooden spoon mix well until the pasta and veggies are fully coated in the super delicious dressing!
  10. Refrigerate for 20 minutes before serving or you may serve immediately.

Notes

  • Pasta: Use any Pasta you have handy, wheat, white, lentil, or gluten-free.
  • Oil: It is best to use olive oil, but you may sub with avocado oil if you don't have olive oil.
  • Tomatoes: Use Cherry tomatoes if possible, because they tend to be sweet and crispy. Of course, you may chop up any other tomatoes you have, but try to stick to grapevine tomatoes
  • Basil: Fresh would be ideal for the flavor of a Caprese salad, but if you don't have any, you may use dried basil leaves.
  • Vinegar: Balsamic is a must, whether you use regular, aged, or glazed.
  • Cheese: I recommend mozzarella. If you don't have the balls and have fresh mozzarella that you can chop, that would be best.

Nutrition Information

Calories 454kcal (23%) Carbohydrates 44g (15%) Protein 16g (32%) Fat 24g (37%) Saturated Fat 5g (25%) Cholesterol 15mg (5%) Sodium 206mg (9%) Potassium 173mg (5%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 663IU (13%) Vitamin C 16mg (18%) Calcium 175mg (18%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 454

% Daily Value*

Calories 454kcal 23%
Carbohydrates 44g 15%
Protein 16g 32%
Fat 24g 37%
Saturated Fat 5g 25%
Cholesterol 15mg 5%
Sodium 206mg 9%
Potassium 173mg 4%
Fiber 6g 24%
Sugar 7g 14%
Vitamin A 663IU 13%
Vitamin C 16mg 18%
Calcium 175mg 18%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.