Italian Caprese Pasta Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Chilling Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
4 servings
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Calories
488 kcal
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Course
Side Dish, Main Course, Lunch
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Cuisine
Italian
Italian Caprese Pasta Salad
Description
Italian Caprese Pasta Salad features cooked pasta mixed with a blend of ripe cherry tomatoes, fresh mozzarella cheese, and fragrant basil. The additional seasonings of oregano and salt enhance the natural flavors while olive oil introduces a smooth richness. The optional pesto adds an herby, savory undertone that deepens the flavor profile without overpowering the simple ingredients.
The salad is assembled by first marinating the tomato and cheese mixture to develop flavor. Once combined with the pasta and basil, it is chilled for at least an hour, allowing the flavors to meld and the pasta to soak in the dressing without becoming soggy. This method ensures a pleasant texture with pasta that stays firm and a balanced brightness from the fresh vegetables.
This salad suits summer meals or gatherings as a side dish or a light main. It pairs well with grilled meats or can be taken as a packed lunch. The vibrant colors and classic Italian ingredients make it appealing both visually and in taste.
Notes suggest avoiding rinsing the pasta and using olive oil to prevent sticking if pesto is omitted. Leftovers can be stored in an airtight container in the refrigerator for 3 to 5 days, but should be discarded if any off smell or mold appears.
Ingredients
- 25 cherry tomato or grape tomato, halved
- 9-10 ounces mozzarella cheese 300, fresh, large chopped or small balls halved
- 5-6 leaves basil fresh, chopped, or more if desired
- ¼-½ teaspoon oregano
- ¼-½ teaspoon salt or to taste
- 2-3 tablespoons olive oil
- 4 cups pasta cooked al dente; butterfly, spiral or gemelli pasta types
- 2-3 tablespoons pesto optional
*You can use Homemade Pesto or store bought.
Instructions
- In a medium bowl mix together the tomatoes, mozzarella, basil, oregano, salt and oil. Let sit 30 minutes.
- In a large bowl combine the slightly cooled al dente pasta and pesto. Add the tomato mixture and gently combine well. Cover well and refrigerate for at least 1 hour before serving. Enjoy!
Notes
- Do not rinse the pasta to preserve its texture.
- If skipping pesto, toss pasta with a tablespoon of olive oil to prevent sticking while cooling.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 5 days.
- Discard the salad if it develops any off odors, flavors, or mold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 43g | 14% |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 51mg | 17% |
| Sodium | 628mg | 26% |
| Potassium | 335mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1137IU | 23% |
| Vitamin C | 24mg | 27% |
| Calcium | 357mg | 36% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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