Caprese Pasta Salad Recipe
User Reviews
0.0
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
6
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Calories
457 kcal
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Course
Main Course
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Cuisine
Italian
Caprese Pasta Salad Recipe
Caprese Pasta Salad is one of the most popular and beloved Italian pasta salad recipes. Fresh, simple, and incredibly tasty, it’s the perfect dish for summer!You only need five ingredients to make this classic recipe: ripe tomatoes, fresh mozzarella, fragrant basil, high-quality durum wheat short pasta, and a generous drizzle of extra virgin olive oil. That’s all it takes to create an authentic caprese pasta salad!To make the best version of this dish, it’s essential to use top-quality ingredients. Choose sweet, juicy tomatoes, soft and fresh mozzarella, and the best extra virgin olive oil you can find. As for the basil, fresh leaves are a must—if you grow your own basil at home, even better!
Ingredients
- 350 g short pasta - ~12 oz (farfalle, fusilli, penne or orecchiette)
- 300 g ripe tomatoes - ~10 oz (vine, grape or cherry tomatoes)
- 300 g fresh mozzarella - ~10 oz (Buffalo Mozzarella or Fior di latte)
- 8 fresh basil leaves
- 4 tablespoons extra virgin olive oil
- salt - to taste
- black pepper - to taste (optional)
- balsamic vinegar - a few drops (optional)
Instructions
- Wash, halve and seed the tomatoes. Dice and place in a colander.
- Sprinkle with a little salt and let them drain for about 10 minutes. This helps remove excess water, preventing the pasta salad from becoming watery later.
- While the tomatoes are draining, cut the mozzarella into small cubes. Place them in another colander to drain off excess whey for about 10 minutes.
- In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to the time instructions on the package.
- Drain the pasta and transfer it to a large bowl. Toss with 2 tablespoons of extra virgin olive oil and let it cool at room temperature. TIP: If you're short on time or feel the pasta is slightly overcooked, rinse it under cold water to stop the cooking process.
- Add the drained tomatoes and mozzarella to the cooled pasta. Tear a few fresh basil leaves by hand and toss them in. Drizzle with another 2 tablespoons of extra virgin olive oil and gently mix. Let the salad rest in a cool place for about 15 minutes to allow the flavors to blend.
- Finish with freshly ground black pepper and, if desired, a few drops of balsamic vinegar. Your Caprese Pasta Salad is ready—give it a final stir and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 457kcal | 23% |
| Carbohydrates | 48g | 16% |
| Protein | 20g | 40% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 33mg | 11% |
| Sodium | 356mg | 15% |
| Potassium | 308mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 747IU | 15% |
| Vitamin C | 7mg | 8% |
| Calcium | 365mg | 37% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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