Summer Caprese Pasta Salad Recipe
This Summer Caprese Pasta Salad recipe combines fresh tomatoes, mozzarella balls, basil, and pasta tossed in a tangy balsamic vinaigrette. It's a refreshing and easy-to-make dish perfect for warm weather meals, outdoor gatherings, or a quick lunch. The flavors of a classic Caprese salad come together in pasta form—light, delicious, and ready in minutes!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: no cook
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
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12 oz short pasta (penne, rotini, or farfalle)
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2 cups cherry tomatoes, halved
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8 oz fresh mozzarella balls (bocconcini), halved
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1/2 cup fresh basil leaves, torn
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3 tbsp extra virgin olive oil
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1 1/2 tbsp balsamic vinegar
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1 garlic clove, minced
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Salt and pepper to taste
Instructions
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Cook pasta according to package directions. Drain and rinse under cold water.
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In a large bowl, combine pasta, cherry tomatoes, mozzarella balls, and basil.
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In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt, and pepper.
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Pour dressing over salad and toss to combine.
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Chill for 15–30 minutes before serving for best flavor.
Notes
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You can add grilled chicken or avocado for extra protein.
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Best served the same day but can be refrigerated for up to 2 days.
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Use whole wheat or gluten-free pasta if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 220 mg
Find it online: https://cookingwithtina.com/summer-caprese-pasta-salad-recipe/