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caprese pasta salad

(2 ratings)
mrdick1950 avatar
Blue Ribbon Recipe by
Marsha Gardner
@mrdick1950
Florala, AL

America's fascination with pasta salads has taken us a long way from the original macaroni salad. In the last few decades, pasta salads have become colorful and fresh, relying on vinaigrettes and an array of seasonal vegetables, cheeses, meats, poultry, and seafood to help them sparkle. Pasta salads without mayonnaise are especially nice because they don't need the refrigeration that mayonnaise-based salads do.

Blue Ribbon Recipe

This Caprese pasta salad tastes like a warm summer's day. When tomatoes and basil are at their best this side dish must be on your menu. Farfalle pasta is coated with a tangy balsamic vinegar reduction. Fresh basil and cherry tomatoes add pops of flavor. Fresh mozzarella is classic to a Caprese salad and adds flavor and texture. Perfect for all your summer cookouts. Add grilled chicken, and this is a light summer dinner.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 1 Hr 20 Min
cook time 10 Min
method Stove Top

Ingredients For caprese pasta salad

  • 1/2 c
    balsamic vinegar
  • 1 lb
    Farfalle (bow-tie) pasta), cooked al dente or pasta of your choice
  • 8 oz
    fresh mozzarella, cut into small cubes or mozzarella balls cut in quarters
  • 8 oz
    cherry tomatoes, halved
  • 1 c
    basil leaves, roughly cut
  • 2 clove
    garlic, minced
  • 12 - 15 lg
    black olives, halved
  • 1/4 c
    extra virgin olive oil, divided
  • Kosher salt, to taste
  • reshly ground black pepper, to taste

How To Make caprese pasta salad

  • Add balsamic vinegar to a small saucepan. Simmer until the liquid reduces to half.
    1
    Add balsamic vinegar to a small saucepan. Simmer until the liquid reduces to half; about 10 minutes.
  • Remove from heat to cool.
    2
    Remove from heat to cool.
  • Combine pasta, mozzarella, tomatoes, basil, garlic, and black olives.
    3
    In a large bowl, combine pasta, mozzarella, tomatoes, basil, garlic, and black olives.
  • Drizzle balsamic reduction.
    4
    Drizzle balsamic reduction.
  • Drizzle 2 Tbsp extra virgin olive oil. Gently toss.
    5
    Drizzle 2 Tbsp extra virgin olive oil. Gently toss until thoroughly combined.
  • Season with salt and pepper.
    6
    Season with salt and pepper. Refrigerate until ready to serve.
  • Toss and drizzle with more oil before serving.
    7
    Before serving toss with the remaining extra virgin olive oil.
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