Caprese Pasta Salad
Yield: 8 servings
This easy summer salad combines tender, chewy pasta with juicy tomatoes, creamy mozzarella, fresh basil, Parmesan, and a bright lemon-balsamic dressing. It's a summertime celebration in a bowl!
Ingredients
Pasta Salad
- 16 ounces cavatappi pasta (or other similar sized pasta such as fusilli or penne)
- 16 ounces pearl mozzarella balls (I look for pearl mozzarella in vacuum packaging, without liquid, to cut down prep time. If packed in liquid, drain and dry well. You could also use ciliegine mozzarella balls and cut them in half.)
- 3 cups cherry tomatoes, sliced in half
- ¼ cup very thinly sliced red onion
- ½ cup gently packed, thinly sliced fresh basil leaves
- 2 ounces (about 1 cup) finely shredded Parmesan
Dressing
- ⅓ cup extra-virgin olive oil
- ¼ cup white balsamic vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 large garlic clove, finely grated with a microplane zester
- 1 teaspoon dried oregano
- 1 teaspoon Morton kosher salt
- 1 teaspoon black pepper
Instructions
- Bring a large pot of water to a boil, then season with 2 tablespoons kosher salt. Add pasta and cook until just slightly past al dente. Drain in a colander and rinse with cold water until pasta is cooled. Shake well in the colander to remove excess water. Set aside.
- In a large serving bowl, whisk together all dressing ingredients.
- Add pasta to bowl with dressing and toss to coat evenly. Add tomatoes, mozzarella, and onion, and toss again. Finally, add Parmesan and basil, and gently fold to combine. Taste test and add more salt and pepper if needed.
Notes
To prepare up to 1 day ahead of time: Combine cooked, cooled, and drained pasta with mozzarella, sliced tomatoes, and sliced onion; store in a covered container in fridge. Whisk together the dressing; store in a covered jar in the fridge. If shredding the Parmesan from a block, go ahead and do that, then store in its own container in the fridge. About 30 minutes prior to serving, add pasta mixture to serving bowl. Drizzle dressing over the top and fold gently to combine. Slice the basil. Add basil and Parmesan to salad, then fold gently to incorporate. Let rest until ready to serve.
Nutrition Information:
Calories: 482kcal Carbohydrates: 47g Protein: 21g Fat: 24g Saturated Fat: 7g Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Cholesterol: 25mg Sodium: 470mg Potassium: 289mg Fiber: 3g Sugar: 4g Vitamin A: 415IU Vitamin C: 15mg Calcium: 317mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.