Caprese Pasta Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
334 kcal
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Course
Main Course, Salad
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Cuisine
Italian
Caprese Pasta Salad
Description
The Caprese Pasta Salad uses short pasta cooked until just tender and combined with fresh mozzarella pearls and halved grape tomatoes. Fresh basil adds a herbal note that complements the creamy mozzarella. The dressing is a simple emulsion of extra-virgin olive oil and balsamic vinegar with salt and black pepper, which coats the pasta and ingredients lightly to unite the flavors without overpowering them.
This salad can be served immediately or chilled for a short time to allow the flavors to meld, making it a versatile side dish or light meal during warmer weather. The balance between the creamy cheese, acidity from balsamic, and fresh herbal notes creates a satisfying dish that holds its texture well.
If desired, the salad can be prepared ahead, but fresh basil leaves added just before serving preserve their bright flavor. Leftovers keep well in the refrigerator for several days, making this a convenient make-ahead option.
Ingredients
- ½ pound orecchiette pasta or other short cut
- 8 ounces mozzarella pearls
- 1 pint grape tomatoes halved
- ¼ cup basil thinly sliced, fresh leaves
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- ¼ teaspoon salt plus more for cooking pasta
- ¼ teaspoon black pepper freshly ground
Instructions
- Bring a pot of heavily salted water to a boil over medium-high heat. Add the pasta to the boiling water and cook for 8-10 minutes, or until the pasta is al dente. Drain the pasta and rinse with cold water to stop the cooking.
- Transfer the cooled pasta to a large bowl. Add the mozzarella, tomatoes and basil on top.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt and pepper until emulsified. Drizzle the dressing over the pasta and toss gently to combine.
- Enjoy immediately or refrigerate for 30 minutes before serving.
Notes
- Substitute mozzarella pearls with diced regular mozzarella balls; shredded mozzarella is not recommended.
- The salad can be served immediately or chilled for up to 30 minutes before serving to enhance flavor melding.
- Fresh basil leaves should be added right before serving if making ahead to preserve flavor.
- Store leftovers in an airtight container in the fridge for up to five days.
- For a variation, you can substitute the balsamic vinaigrette with walnut pesto made from basil, garlic, walnuts, Parmesan, olive oil, salt, and pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 14mg | 5% |
| Sodium | 131mg | 5% |
| Potassium | 281mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 11mg | 12% |
| Calcium | 155mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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