Caprese Pasta Salad
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6
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Calories
289 kcal
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Course
Main Course
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Cuisine
Italian
Caprese Pasta Salad
Description
Caprese Pasta Salad blends halved grape tomatoes and small fresh mozzarella balls with olive oil, tangy balsamic vinegar, minced garlic, and a mix of herbs including basil and oregano. The ingredients macerate to soften and meld the flavors before pasta, cooked al dente and cooled, is stirred in. The salad is seasoned with salt, black pepper, and optional crushed red pepper flakes for slight heat.
The addition of fresh basil both mixed in and as a final touch enhances the herbaceous character while the balsamic glaze drizzle adds a sweet and acidic contrast visually and flavor-wise. The pasta of choice, like orecchiette, holds dressing well and adds chewiness.
This salad is suitable for summer meals, potlucks, or as a fresh side dish complementing grilled meats or vegetables. It holds well refrigerated for several days making it convenient for make-ahead serving.
Gluten-free pasta can be substituted to accommodate dietary needs without altering the salad's core flavors.
Ingredients
- 2 cups grape tomato halved
- 8 oz bocconcini (small fresh mozzarella balls)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic minced
- 4 tablespoons basil divided, chopped
- ½ teaspoon oregano dried
- crushed red pepper flakes dash
- salt to taste, kosher salt and freshly ground
- black pepper to taste, kosher salt and freshly ground
- 8 oz pasta (I like orecchiette)
- balsamic glaze for garnish
Instructions
- In a large bowl, combine the tomatoes, mozzarella cheese, olive oil, balsamic vinegar, garlic, 2 tablespoons of the basil, oregano, red pepper flakes, salt, and black pepper. Stir until tomatoes and cheese are well coated. Let sit for 30 minutes.
- Cook the pasta to al dente, according to package instructions, making sure you salt the water. Drain the pasta and rinse with cold water.
- Add the pasta to the bowl of tomatoes and mozzarella. Stir until combined. Add the remaining 2 tablespoons of basil. Drizzle with a little balsamic glaze and season with salt and pepper, to taste. Serve.
Notes
- Store any leftover salad in an airtight container in the refrigerator for up to 4 days for best freshness.
- For gluten-free options, substitute regular pasta with gluten-free varieties without altering the recipe balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 32mg | 1% |
| Potassium | 202mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 484IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 153mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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