caprese pasta salad

Bright and colorful caprese pasta salad is the ultimate summer side dish. It's fresh, light, and loaded with vibrant summer flavors. Quick and easy too!

Caprese Pasta Salad

dry pasta

cherry tomatoes (1 pint), halved

cup mozzarella balls (bocconcini), halved

cup fresh basil, chopped

tablespoons olive oil

tablespoon balsamic vinegar

teaspoon dried oregano or Italian seasoning

teaspoon salt

teaspoon ground black pepper

tablespoon balsamic reduction (optional)

Bring a medium pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 8-10 minutes. Drain the pasta in a colander and rinse with cold water to stop the cooking process.

Transfer the drained pasta to a large mixing bowl or serving dish. Add tomatoes, mozzarella balls, and basil. 

Add olive oil, balsamic vinegar, dried oregano (or Italian seasoning), salt, and pepper on top of the salad and toss to combine. Top with a drizzle of balsamic reduction (optional).

Caprese Pasta Salad has classic Italian flavors with ripe tomatoes, mozzarella balls, and basil. Toss with balsamic glaze and parmesan — yum!

oz mini penne pasta (cooked, drained and cooled)

oz teardrop tomatoes (sliced lengthwise)

mozzarella balls

basil leaves (torn)

black olives (drained)

parmesan cheese

olive oil

balsamic reduction

salt and pepper

Cook pasta per package directions. Drain and place in a large salad bowl to cool.

Add tomatoes, mozzarella cheese, olives, cheese, olive oil, and season with salt and pepper. Toss to coat.

Spoon salad onto a platter and scatter with torn basil leaves and balsamic reduction on top. Cover and refrigerate or serve immediately.

Caprese Pasta Salad is a bright, tangy summer salad that is perfect to take to a potluck or picnic. This easy recipe can be scooped onto a bed of lettuce or a hearty piece of garlic bread, or served as a side to any grilled meat!

rotini (cooked & cooled)

grape tomatoes (halved)

mozzarella cheese (cubed)

onion

tomatoes

basil (chopped)

balsamic glaze

red wine vinegar

garlic (minced)

salt & pepper

Place dressing ingredients in a small bowl and whisk to combine. Add tomatoes to dressing mix and allow to marinate at room temperature at least 30 minutes.

Combine pasta, mozzarella, red onion and sun dried tomatoes in a large bowl. Toss with tomato/dressing mixture and season with salt &amp; pepper to taste.

Refrigerate at least 2 hours before serving.

Chop fresh basil. Drizzle salad with balsamic glaze and sprinkle basil on top just before serving.

This will be one of the tastiest pasta salads you've tried! It's packed with mini pasta, fresh mozzarella pears, fresh tomatoes, fresh basil, fresh avocados and a tasty balsamic glaze. In other words lots of fresh exciting flavors here!

Caprese Pasta Salad (with Avocado!)

(2 3/4 cups) mini penne pasta shells

Salt and black pepper

cherry or grape tomatoes, (halved)

avocados, (diced (they should be fairly firm but ripe))

mozzarella pearls

basil leaves

Tbsp balsamic vinegar, then more for serving to taste ((use white balsamic vinegar

(18 grams) slightly packed fresh basil leaves

garlic, (peeled)

Tbsp finely shredded parmesan, (plus more for serving if desired)

Tbsp pine nuts walnuts

Cook pasta in boiling salted water according to directions on package. Drain and let cool completely.

In a food processor pulse 1 cup basil leaves, parmesan, pine nuts, and garlic until minced. Pour in olive oil and process until everything is finely minced. Season with salt and pepper to taste.

Add pasta and tomatoes to a salad bowl. Pour basil (pesto) mixture over pasta and tomatoes and toss to evenly coat.

Add in avocados, mozzarella, basil (set some aside to garnish over top if desired), and pour in balsamic vinegar and toss just lightly.&nbsp;

Serve immediately with more balsamic vinegar and parmesan if desired.

If you love Caprese recipes you will love this Caprese Pasta Salad. It's fresh and delicious and comes handy for all occasions.

bowtie pasta (raw)

mozzarella cheese pearls

purple onion (sliced (1/2 small onion))

cherry/grape tomatoes (halved)

basil leaves (chopped)

tbsps. balsamic vinegar

lemon juice

salt

oregano

black pepper

basil

Cook Pasta al dente.

In a bowl or cup, prepare the dressing. Adjust salt per taste and preference.

Slice the tomatoes, onions and chop the basil.

Place all ingredients in a bowl: cooked pasta, mozzarella cheese, basil, onions and tomatoes. Pour in the dressing and mix everything together to coat well.

Serve and enjoy.

This Caprese Pasta Salad is made with fresh mozzarella, basil, and deliciously juicy sun-dried tomatoes, then covered in a homemade herb dressing. Drizzle with a balsamic reduction and a sprinkle of parmesan cheese for an amazing salad that will become your new favorite!

Caprese Pasta Salad with Sun-dried Tomatoes

oz bowtie pasta

mozzarella

basil,

+ 3/4 cup Balsamic vinegar, (divided)

garlic

black pepper,

parmesan cheese, to taste (optional)

Bring a large pot of salted water to boil and cook the pasta until al dente according to package directions. Drain and rinse with cool water.

In a large bowl, combine pasta, fresh mozzarella, basil, and sun-dried tomatoes with a small amount of oil from the jar. Save whatever oil is left in the jar to moisten the pasta salad later.

In a small bowl, whisk together 2 teaspoons of Balsamic vinegar, olive oil, garlic, salt, dried basil and pepper to taste. Pour over the pasta and stir everything gently to coat. Cover the salad and place in the refrigerator to chill. Once you are ready to serve, drizzle with the balsamic reduction (recipe below) and sprinkle with grated parmesan cheese if desired. If pasta salad gets dry after being in the refrigerator, use some of the leftover oil from the jar of sun-dried tomatoes to moisten it.

To make the pasta salad:

Pour 3/4 cup Balsamic vinegar into a small sauce pan and place over low heat on the stove. Cook for 15-20 minutes, stirring occasionally, until the vinegar reduces and thickens enough to coat the back of a spoon. Remove from heat and drizzle over the salad immediately. Be careful not to let it cool for too long, or it will thicken and harden in the pan. Also, be sure to to turn on your vent fan on your stove while making the balsamic reduction as it creates a strong smell!

To make the Balsamic reduction:

Caprese Pasta Salad is made with fresh ingredients and is easy to make. Take this simple pasta salad to your next BBQ for the perfect side dish.

Rotini Pasta

Mozzarella Pearls (cut

Cherry Tomatoes (cut

Fresh Basil (thinly sliced)

Extra Virgin Olive Oil

Tablespoons Balsamic Vinegar

Garlic

Salt

Black Pepper

Cook the pasta based on the pasta instructions to al dente.  Drain the pasta.  Rinse with water. Set aside to cool.

While the pasta is cooling, in a large bowl combine the tomatoes, mozzarella cheese, half of the fresh basil, olive oil, balsamic vinegar, garlic, salt and pepper.  Stir until tomatoes and cheese are well coated. Let sit for 20 minutes.

Then stir in the cooled pasta.  Stir until well combined.

Top with the remaining fresh basil.

Serve and enjoy!

Caprese Pasta Salad blends pasta, fresh tomatoes, mozzarella, and basil in a light olive oil dressing. It's an easy, refreshing dish perfect for any occasion.

Caprese pasta salad 

Fresh Mozzarella: 1 cup

Cherry Tomatoes: 1 cup

Fresh Basil: 1/2 cup

Olive Oil: 1/4 cup

Balsamic Vinegar: 2-3 tablespoons (optional)

Salt & Pepper: To taste

Step 1

Boil 2 cups of pasta in salted water for 8-10 minutes, until al dente. Drain and rinse with cold water to cool. Set aside.

Step 2

Halve 1 cup of cherry tomatoes, cut 1 cup of fresh mozzarella into bite-sized pieces, and tear 1/2 cup of fresh basil leaves.

Step 3

In a large bowl, combine the cooled pasta, tomatoes, mozzarella, and basil. Season with salt and pepper, and gently toss.

Step 4

Whisk together 1/4 cup of olive oil and 2-3 tablespoons of balsamic vinegar. Drizzle over the salad and toss gently.

Step 5

Serve immediately or chill for 30 minutes. Garnish with extra basil or balsamic glaze if desired. Enjoy!

A twist on traditional caprese pasta salad with the addition of grapes, whole wheat pasta, and arugula. Perfect for summer picnics, barbecues, and making ahead for healthy lunches throughout the week!

Fruity Caprese Pasta Salad

rotini pasta

arugula

red grapes

cherry tomatoes, halved

mozzarella,

balsamic vinegar

extra virgin olive oil

pepper,

Cook pasta

Cook the pasta according to package instructions, then drain and rinse with cool water. Transfer to a large bowl.

Make balsamic dressing

In a mason jar, combine balsamic vinegar, olive oil, salt, and pepper. Shake well to combine.

Assemble

Add cherry tomatoes, grapes, arugula, mozzarella, and basil to the bowl with the pasta. Pour dressing over the top and toss to thoroughly coat. Plate it up and enjoy!

My easy Caprese Pasta Salad is a great contender for all your summer cookouts and get-togethers.

pasta

balsamic glaze,

garlic,

Italian seasoning

¼ tsp crushed red pepper

salt,

Bring a large pot of salted water to...

Bring a large pot of salted water to a boil, then add pasta until it is cooked tender. Drain in a colander and rinse with cold water.

While the pasta is cooking, whisk together all...

While the pasta is cooking, whisk together all dressing ingredients.

Toss pasta with prepared dressing in a large...

Toss pasta with prepared dressing in a large bowl and stir in halved cherry tomatoes, mozzarella pearls and basil.

Cover with cling wrap and refrigerate for at...

Cover with cling wrap and refrigerate for at least 1 hour. Drizzle on balsamic glaze before serving.

Caprese pasta salad with balsamic glaze is a delightful dish that combines the classic flavors of a traditional Caprese salad with the heartiness of pasta, featuring fresh ingredients like cherry tomatoes, mozzarella, and basil.

Caprese pasta salad with balsamic glaze

(about 8 oz)

Cherry Tomatoes: 250 grams (about 1 pint), halved

Basil Leaves: 1 cup of fresh basil, roughly torn

Virgin Olive Oil: 3 tablespoons

Salt and Pepper: To taste

Balsamic Glaze: 4 tablespoons

Cook the pasta in a large pot of salted boiling water until al dente, about 8 to 10 minutes. Drain and rinse under cold water.

Prepare the vegetables by washing and halving the cherry tomatoes, draining the mozzarella, and tearing the basil leaves.

In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella balls, and torn basil leaves.

Drizzle with olive oil, season with salt and pepper, and toss gently. Then drizzle with balsamic glaze and toss again.

Transfer to a serving bowl or platter, garnish with additional basil if desired, and serve immediately or refrigerate for up to an hour before serving.

Tender pasta gets tossed with juicy cherry tomatoes, creamy mozzarella balls, fresh basil, olive oil, and balsamic glaze. The salad comes together quickly after the pasta cools and delivers a bright Caprese-style mix of freshness, creaminess, and tangy-sweet flavor.

Caprese Pasta Salad with Balsamic Glaze

250 g pasta (about 8 oz)

g cherry tomatoes (about 1 pint, halved)

mozzarella balls (about 7 oz)

basil leaves (roughly torn)

salt and pepper (to taste)

tbsp balsamic glaze

Cook the pasta in a large pot of salted boiling water until al dente, about 8 to 10 minutes.

Drain the pasta.

Rinse the pasta under cold water.

Wash and halve the cherry tomatoes.

Drain the mozzarella balls.

Tear the basil leaves.

Combine the cooled pasta, halved cherry tomatoes, mozzarella balls, and torn basil leaves in a large mixing bowl.

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