Description
Caprese summer pasta salad combines ripe summer tomatoes, fresh mozzarella, basil, and tender pasta with a light balsamic vinaigrette for the perfect warm weather side.
Ingredients
12 oz rotini, bow tie, or fusilli pasta
2 cups cherry tomatoes, halved (or 3 medium ripe tomatoes, diced)
8 oz fresh mozzarella pearls or bocconcini balls
1/4 cup fresh basil leaves, torn or chopped
1/4 cup extra-virgin olive oil
2 tbsp balsamic vinegar
1 tbsp fresh lemon juice
1 garlic clove, minced
1 tsp honey
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil and cook the pasta until al dente.
2. Drain the pasta and rinse under cold water until fully cooled.
3. Whisk together olive oil, balsamic vinegar, lemon juice, garlic, honey, salt, and pepper.
4. Add cooled pasta, tomatoes, mozzarella, and basil to a large bowl.
5. Pour dressing over salad and toss gently to combine.
6. Chill for 15-20 minutes before serving.
Notes
Use the ripest summer tomatoes available for best flavor.
Fresh mozzarella pearls work great, or cut fresh mozzarella into small pieces.
Serve with balsamic glaze drizzle for extra summer presentation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 6g
- Sodium: 410mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 25mg