caprese pasta salad
This Caprese Pasta Salad combines pasta, sun-ripened tomatoes, fresh mozzarella cheese, and garden fresh basil all drizzled with an easy five-ingredient balsamic vinaigrette. Summer is the ideal time for cold pasta salads with garden fresh vegetables and herbs. I love to serve this pasta salad with grilled chicken, pork, or shrimp. Or serve it for lunch or light supper during the hot summer months.
yield
10 serving(s)
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For caprese pasta salad
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1 lbshort pasta like rotini, penne, or cavatappi
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½ cextra virgin olive oil
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¼ cwhite balsamic vinegar
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½ tspkosher salt
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½ tspfresh ground black pepper
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2 clovegarlic crushed
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16 ozmozzarella balls
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4 cgrape or cherry tomatoes sliced in half
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1/2 cbasil cut in ribbons
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red pepper flakes (optional)
How To Make caprese pasta salad
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1Bring a large pot of salted water to boil. Cook the pasta al dente according to the package directions and drain. Rinse with a little cold water to stop the cooking process and drain well. Add the pasta to a large serving bowl and toss with 1 tablespoon of olive oil. Let it cool to room temperature.
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2In a small mason jar with a tight-fitting lid add the remaining olive oil, balsamic vinegar, kosher salt, black pepper, and garlic. Shake well to combine.
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3Add the mozzarella balls, grape tomatoes, and basil to the bowl with the cooled pasta. Drizzle with the dressing and toss to coat.
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4If desired sprinkle with little red pepper flakes.
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