Caprese Pasta Salad
A refreshing Caprese Pasta Salad made with pasta, fresh mozzarella, tomatoes, and pesto dressing.
Equipment
- large pot
- Mixing bowl
Ingredients
Pasta and Dressing
- 3 cups dry orecchiette pasta or other small pasta, or 4 ½ cups cooked pasta
- ⅓ cup pesto or more to taste
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt or more to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 teaspoon balsamic vinegar more to taste
Toppings
- 1 ½ cups halved cherry or grape tomatoes
- 1 ½ cups small pearlini fresh mozzarella balls or ciliegine cut in half
- 6 leaves fresh basil leaves finely shredded
Optional
- balsamic glaze (optional)
Instructions
Cooking Instructions
- Bring a large pot of salted water to a boil; cook pasta al dente, about 8 minutes or according to the package directions; drain and cool.
- Mix pesto, olive oil, salt, garlic powder, black pepper, and balsamic vinegar in a large bowl. You can add more balsamic to taste but it will start to change the color of the dressing unless you are using white balsamic vinegar.
- Add pasta and toss to coat. Fold in tomatoes, fresh mozzarella pearls, and fresh basil.
- Chill in the fridge until ready to eat. Drizzle with balsamic glaze if desired.
Notes
This salad is best served cold and can be made ahead of time for convenience.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 350mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 700IUVitamin C: 15mgCalcium: 200mgIron: 1mg
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