Caprese Pasta Salad
Fresh mozzarella, tomatoes, basil, and pasta are tossed with a lemony vinaigrette in this Caprese Pasta Salad. Light, fresh, and super flavorful, it’s an easy side dish for grilled meats or to take to a potluck or picnic.
Servings: 10 people
Calories: 455kcal
Ingredients
Ingredients for the Salad:
- 1 pound Cavatappi pasta
- 16 ounces Mozzarella pearls or Ciliegine (cherry-sized). If you choose the latter, slice them in half.
- 2 pints grape tomatoes or cherry tomatoes, dry, sliced in half.
- ½ cups fresh basil julienned (or approximately one bunch)
Ingredients for Salad Dressing:
- 2/3 cup olive oil
- 1/4 cup fresh lemon juice
- 2 Tablespoons Balsamic Vinegar
- 3 teaspoons minced garlic
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Instructions
- Bring a large pot of water to boil and add one Tablespoon of salt. Prepare the pasta according to the package, cooking it to al-dente. Drain, rinse with cold water and allow it to cool.
- While the pasta is cooking, halve the tomatoes and add them to a large bowl.
- Add the Mozzarella pearls and basil.
- To a small mason jar, or a measuring cup, add the olive oil, lemon juice, vinegar, garlic, salt and pepper. Stir or shake until combined.
- Once the pasta has been drained and cooled, add it to the large bowl with tomatoes and Mozzarella.
- Add half of the dressing and toss to evenly coat and combine. Taste and add additional dressing as needed.
- Store the remaining dressing to add to the pasta after it’s been stored as the pasta will absorb the dressing and it will need to be revived with additional dressing.
- Serve!
Nutrition
Calories: 455kcal | Carbohydrates: 40g | Protein: 17g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 36mg | Sodium: 758mg | Potassium: 380mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1160IU | Vitamin C: 16mg | Calcium: 254mg | Iron: 1mg