Caprese Pasta Salad
This Caprese pasta salad is a fresh, easy summer pasta salad loaded with juicy tomatoes, creamy mozzarella, and fresh basil. Tossed with olive oil and balsamic or a simple Italian dressing, it’s a light yet flavorful dish that comes together in minutes.
Servings: 8
Ingredients
- 1 lb. Pasta (of choice)
- 3/4 cup Extra-Virgin Olive Oil
- 3 Tablespoons Balsamic Vinegar
- 1 teaspoon Salt (add more to taste)
- 1 teaspoon Pepper
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes (optional)
- 1 cup Fresh Basil (cut into ribbons)
- 16 ounces Grape Tomatoes (cut into half, lengthwise)
- 16 ounces Fresh Mozzarella Balls
- Balsamic Glaze (to drizzle all over the top)
Instructions
- Heat a large pot of water on high and bring to a boil. Generously salt the water. Cook pasta according to package instructions. Drain and let it cool.
- Slice the grape tomatoes lengthwise and set aside. Sprinkle tomatoes with salt.
- Combine olive oil and balsamic vinegar. Season with salt, pepper, oregano, and red pepper flakes (or toss with Italian dressing if using). Toss the dressing with the pasta.
- Add tomatoes, fresh basil, and mozzarella balls. Toss everything together until well combined. Taste and add more salt if needed.
- Finish with a generous drizzle of balsamic glaze over the top before serving. You can also add more fresh basil to the top if you desire.
- Store covered in the refrigerator.
Notes
I buy my balsamic glaze and fresh basil from Trader Joe's. You can also find fresh mozzarella balls there.
I found marinated mozzarella balls at Sam's Club. You can also use fresh mozzarella.
Nutrition
Calories: 578kcal | Carbohydrates: 47g | Protein: 21g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 45mg | Sodium: 657mg | Potassium: 331mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1057IU | Vitamin C: 8mg | Calcium: 317mg | Iron: 2mg
