If you’re looking for an easy and quick pasta salad, look no further. This Caprese Pasta Salad is loaded with sweet tomatoes, fresh basil, creamy mozzarella and drizzled with a light balsamic vinaigrette dressing. Easy to make ahead or last minute and a delicious way to please crowds!
A classic favourite
I love a good pasta salad, especially this time of year. Pasta is so versatile and goes well with almost any main course. Nothing is more classic than the combination of tomato, basil and mozzarella. On pizza, pasta, bruschetta or pure! It’s such a simple yet perfect blend of flavors. That’s why I love Caprese Pasta Salad. It’s refreshing and really easy to make. Just cook the pasta, chop up a few ingredients, and assemble the salad. Need to move it forward? No problem! Simply assemble the salad, cover and store in the fridge. It will taste even better after all the flavors are infused together. And if you have meat lovers in your family, add some grilled chicken for a heartier dish. It’s the perfect pasta salad for any time of year, but since tomatoes are in season, you need to make it NOW.
As easy as it gets, no stirring, just layer and drizzle!
This is by far the easiest pasta salad you will ever make and quite possibly the tastiest! Tomatoes, basil and mozzarella. The Italian really has it all. Something about those three ingredients tells me SUMMER. A combination that never goes out of style. Serve with tender pasta and a light balsamic olive oil dressing. As you prepare this salad, remember that the key to a beautiful platter or salad bowl is to arrange the pasta, then add the fresh tomatoes. Drizzle over the mozzarella, basil and dressing. No stirring, just layer and drizzle. Yummy! It doesn’t get much better. Caprese Pasta Salad is one of those recipes that every cook should have on their salad menu.
Caprese pasta salad is the ultimate side kick
Caprese Pasta Salad is a dish you’ll want to make again and again. It’s wonderful as an accompaniment to barbecues, potlucks, parties, or any event that involves food. And it’s just as delicious for a light lunch or dinner with the family. The explosion of sweet tomatoes, fresh basil, and soft mozzarella, plus the flavor of the balsamic dressing will have everyone coming back for more. SO easy to make, easy to transport, and even easier to please a crowd. To long, hot, sunny days, ice-cold drinks, fresh garden fruit and vegetables.
Caprese pasta salad
Ingredients
- Salad:
-
1
Pound
fresh pasta
preferably ravioli or tortellini*, cooked al dente -
1
⁄4 cup olive oil + more for serving -
2
tablespoon
Dry Italian Seasoning* -
1-2
teaspoon
sea-salt -
1
teaspoon
freshly ground pepper -
1
Pound
fresh mozzarella
to cut in pieces -
1
Pound
grape or cherry tomatoes
or diced tomatoes of any kind, whole or halved -
1
Cup
fresh basil leaves
cut -
Sliced red onion
Optional - Balsamic dressing:
-
3
tablespoon
balsamic vinegar
Red or white -
1/2
teaspoon
Dijon mustard
Optional -
1
clove
Garlic
crushed or crushed -
1
⁄2 cup olive oil - salt and pepper
instructions
-
Whisk together all the ingredients for the dressing in a glass or blender. Dressing can be stored in the refrigerator. Remove at least one hour before use.
-
Cook pasta al dente according to package directions. Drain the water and toss the pasta in a large bowl with 1⁄4 cup olive oil and dry Italian herbs, salt and pepper. Set aside and let cool completely. This can be done up to three days before serving the salad.
-
When ready to serve, place the pasta on a serving platter or on individual plates.
-
Add sliced mozzarella, tomatoes, and fresh basil leaves and arrange on plates or platters over the pasta.
-
Drizzle with balsamic dressing and additional olive oil.
-
Sprinkle with freshly ground pepper and sea salt.
-
Don’t stir!
-
Serve immediately or refrigerate on a platter until ready to serve*
recipe notes
-This salad tastes best when made with a cream cheese-filled pasta found in the refrigerated section of grocery stores, like ravioli or tortellini. You can also use bow ties or other shaped noodles that aren’t stuffed. If I’m using noodles that aren’t filled with cheese, I buy dry noodles. When making for a large crowd I always use dry pasta to keep costs down!
-Good Seasons dry dressing mix is sold in the salad dressing section of grocery stores. It’s in small packages. Measure out two tablespoons and sprinkle over the pasta after cooking.
-If you make this salad in advance-
– Arrange the pasta on a plate or in a bowl after tossing them with the dry dressing mix and olive oil. – Or you can put the pasta mix in a ziplock bag and refrigerate until ready to assemble.
– Add tomatoes, mozzarella cheese and chopped basil just before serving.
– Drizzle with dressing, be sure to shake the dressing jar before pouring it over the salad!
– Top with extra salt and pepper and another drizzle of olive oil!