Caprese Pasta Salad
Caprese pasta salad brings together everything you love about a Caprese salad with the heartiness of pasta. It’s a fresh, quick dish full of vibrant flavor. Perfect as a side or main, it’s easy to prepare and even better chilled.
Servings: 6
Equipment
- Pot Medium
Ingredients
- 8 Ounces farfalle dried
- 2 Cups cherry tomatoes sliced in half
- 8 Ounces fresh mozzarella pearls
- ⅓ Cup basil leaves fresh, thinly sliced
- ½ Cup balsamic vinaigrette
- 1 Clove garlic finely minced
- salt and pepper to taste
- basil leaves fresh, for garnish (optional)
Instructions
- Cook the pasta in a medium pot, then drain, rinse with cold water, and put in a large bowl so it can cool completely.
- Add the cherry tomatoes, basil and mozzarella to the cooled pasta.
- Whisk the garlic, balsamic vinaigrette, salt, and pepper.
- Pour this dressing into the bowl with the pasta and toss well to mix.
- Cover with plastic wrap and refrigerate for about 30 minutes, so the pasta can soak up the flavors.
- Serve chilled, garnished with more fresh basil sprigs if liked.
Notes
Cool the pasta completely: This prevents the mozzarella from melting and keeps the salad crisp. After rinsing it with cold water, it will take about 10 minutes to completely cool in the mixing bowl.
Use fresh basil: Dried basil won’t offer the same vibrant flavor or aroma.
Chill for best results: Letting the salad rest in the fridge brings out the best flavor.
Use fresh basil: Dried basil won’t offer the same vibrant flavor or aroma.
Chill for best results: Letting the salad rest in the fridge brings out the best flavor.
Nutrition
Calories: 336kcal | Carbohydrates: 33g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 422mg | Potassium: 227mg | Fiber: 2g | Sugar: 3g | Vitamin A: 569IU | Vitamin C: 12mg | Calcium: 210mg | Iron: 1mg
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