Caprese Pasta Salad Recipe
This Caprese pasta salad is a quick and easy side dish that is perfect for highlighting fresh, seasonal summer produce. It’s filled with fresh mozzarella, tomato, basil, and perfectly cooked pasta all tossed in our homemade balsamic dressing.
Servings: 12 people
Calories: 235kcal
Ingredients
- 16 ounces spiral pasta cooked al dente
- 2 cups cherry tomatoes cut in half
- 1 cup fresh mozzarella cheese cubed, pearls or sliced cheese sticks
- 1/2 cup fresh basil sliced
Balsamic Vinaigrette Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/4 cup shallots minced
- 1 clove garlic minced
- 1½ teaspoons lemon zest
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic glaze
Instructions
- Cook the pasta until al dente, according to package directions, then rinse with cold water until cool. Transfer drained and rinsed pasta to a large mixing bowl once cooled, then add the cherry tomatoes, mozzarella cheese, and sliced basil leaves.
- To make the dressing, whisk together the olive oil, lemon juice, minced shallot, minced garlic, lemon zest, sugar, salt, pepper, and balsamic glaze in a medium bowl.
- Pour the dressing over the pasta salad and gently mix until everything is evenly coated. Taste and season with extra salt and pepper as needed.
- Refrigerate at least 2 hours before serving. Enjoy!
Notes
Storing instructions: store in an airtight container in the fridge for up to 4 days.
Make-ahead tips: this can be made ahead from 2-24 hours before serving. If you plan to make the night before, reserve about ¼ of the dressing to toss with just before serving.
Nutrition
Calories: 235kcal | Carbohydrates: 32g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 210mg | Potassium: 173mg | Fiber: 2g | Sugar: 3g | Vitamin A: 238IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 1mg