Caprese Pasta Salad
This Caprese Pasta Salad is going to be on repeat for you this summer! It's very quick and easy to put together and is jam packed with flavor. Great for meal prep, taking to a barbecue or put luck this summer.
Servings 12 servings
Ingredients
Caprese Pasta Salad
- 1 pound of cascatelli pasta (or any other preferred shape)
- 12 oz of marinated mozzarella balls (or about 1.5 cups)
- 1 cup cherry tomatoes (halved)
- 1/2 cup fresh basil (sliced)
- drizzle of balsamic glaze when serving (optional but encouraged)
Dressing
- 1/2 cup high quality extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp salt
- 1 tsp pepper
Instructions
- Prepare pasta on the stovetop according to package, drain, rinse and set aside.
- Once your pasta is cooked and cooled add it to a bowl and add on the mozzarella balls, halved cherry tomatoes, and sliced basil.
- In a separate bowl, add in the EVOO, balsamic vinegar, salt and pepper and whisk until combined. Pour dressing over salad, and toss.
- Serve your pasta salad with a drizzle of balsamic glaze for a more full bodied flavor profile and enjoy!
Notes
- Use a pasta shape that is small and thick such as cascatelli pasta, penne, bow tie, fusilli or shells. This is going to work better in this recipe by holding onto the dressing and adding more flavor + texture.
- Marinated mozzarella balls are going to add much more flavor, but plain will work just as good.
- Use an electric whisk to really combine all the ingredients together, or place them in a salad jar with a lid and shake vigorously.
- Only add dressing to what you will be serving that day, otherwise, wait to add the dressing so the salad doesn't get soggy. The dressing is good on the pasta up to 24 hours, after that it will start to taste soggy.
- Enjoy with a drizzle of balsamic glaze for a more full bodied pasta salad.
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