Caprese Pasta Salad
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
8
-
Calories
534 kcal
-
Course
Side Dish
-
Cuisine
Italian-American Fussion
Caprese Pasta Salad
Report
This pasta salad has all the wonderful qualities of that amazingly delicious Italian masterpiece: The Caprese Salad. Fresh and vibrant, this pasta salad is always a hit when served to guests. And it can easily be made up to a day in advance.
Share:
Ingredients
FOR THE MARINADE
- ½ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
FOR THE SALAD
- 16 oz farfalle pasta cooked and cooled
- ½ cup pine nuts toasted, divided
- 3 tablespoon capers drained
- 3 cups cherry tomato halved
- 12 oz mozzarella cheese fresh, cut into bite-size pieces
- ¾ cup basil fresh, chopped
- ¼ cup chives chopped
- ¼ cup parsley fresh, chopped
Instructions
- In a small bowl, make the marinade by whisking together the extra-virgin olive oil, balsamic vinegar, garlic, salt, and pepper. Set aside.
- Place all of the salad ingredients (reserving 1 or 2 tablespoon of the pine nuts) in a large bowl. Pour the marinade into the bowl and use two large spoons to gently mix the salad together.
- Transfer to a serving bowl and sprinkle the reserved toasted pine nuts on top. Serve at once, or cover with plastic wrap and keep in the refrigerator for up to 2 days.
Notes
- We love using small cherry tomatoes that we cut in half for this salad, but fresh, large tomatoes are great, too. Simply core them and then cut them into bite-size pieces.
- Keep an eye on the pine nuts when you are toasting them! They turn a slightly darker brown color very quickly. We toast them on a baking sheet in an oven preheated to 350°F for only 1 to 2 minutes.
- After the pasta has cooked, drain it and then place it in a colander, and run cool tap water over it until it is no longer warm.
- We have served this pasta salad with hot pasta, which is a nice variation, too. The cheese melts a little, but it's wonderful served warm or at room temperature.
- If making the salad a day or two in advance, we recommend setting it out on the counter for about an hour before serving. You can add a little oil, or tap water, to the salad if it's a little dry. Give it a good mixing before serving.
- The pasta salad will keep in an air-tight container in the refrigerator for up to 1 week. We don't recommend freezing pasta salad.
Nutrition Information
Show Details
Calories
534kcal
(27%)
Carbohydrates
49g
(16%)
Protein
19g
(38%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Cholesterol
34mg
(11%)
Sodium
280mg
(12%)
Potassium
361mg
(8%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
892IU
(18%)
Vitamin C
17mg
(19%)
Calcium
245mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 49g | 16% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 34mg | 11% |
| Sodium | 280mg | 12% |
| Potassium | 361mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 892IU | 18% |
| Vitamin C | 17mg | 19% |
| Calcium | 245mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
