Caprese Pasta Salad
This ultimate caprese pasta salad is made with chunks of pearl mozzarella, juicy grape tomatoes and tossed in a simple balsamic vinaigrette!
Ingredients
- ½ pound orecchiette pasta or other short cut
- 8 ounces Mozzarella pearls
- 1 pint grape tomatoes halved
- ¼ cup fresh basil leaves thinly sliced
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- ¼ teaspoon salt plus more for cooking pasta
- ¼ teaspoon freshly ground black pepper
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
- need
The original recipe used my walnut pesto instead of balsamic viniagrette. Here is the recipe if you'd like to sub for pesto:
1/2 cup fresh basil leaves, 2 garlic cloves, 2 tbsp walnuts, 2 tbsp parmesan, salt and pepper, and 1/4 cup olive oil.
To make the pesto, place the basil, garlic, walnuts and Parmesan cheese in the food processor; season with salt and pepper, to taste, and blend. While the food processor is on, pour the olive oil slowly into the mixture in order to allow the olive oil to emulsify.
- 1/2 cup fresh basil leaves, 2 garlic cloves, 2 tbsp walnuts, 2 tbsp parmesan, salt and pepper, and 1/4 cup olive oil.
- To make the pesto, place the basil, garlic, walnuts and Parmesan cheese in the food processor; season with salt and pepper, to taste, and blend. While the food processor is on, pour the olive oil slowly into the mixture in order to allow the olive oil to emulsify.
- Mozzarella “pearls” are widely available at most grocery stores these days. If you have a hard time finding them, you can substitute with a standard mozzarella ball cut up into smaller chunks. Don’t substitute with shredded mozzarella because it won’t have the same effect.
- This pasta salad does not need to be chilled before serving, but chilling it doesn’t hurt.
- Store any leftovers in an airtight container in the fridge for up to 5 days.
- You can make this salad up to 24 hours ahead of time. Just add the fresh basil leaves immediately before serving for best taste.
Nutrition Information
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 334
% 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.