Caprese Pasta Salad

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Caprese Pasta Salad: During summer, are you craving simple, fresh meals for supper? I also do. This dish for pasta salad with caprese is great! For the past five years, this recipe has been a favorite of mine. In case you missed it, I’m sharing it again today.

This pasta recipe is a terrific combination of warm and cold spaghetti, really straddling the line between a pasta dish and a pasta salad. It’s cooked simply with olive oil, fresh basil, mozzarella pearls, loads of cherry tomatoes, and whole wheat pasta.

The vivid flavor of the tomatoes sings when they are cooked briefly on the burner. Moreover, certain fluids are released, and when combined with the olive oil, they create a light pasta sauce. It will be dinner in twenty-five minutes.

 

Caprese Pasta Salad

 

How to make Caprese pasta salad

 

INGREDIENTS

  • 6 ounces (2 cups) whole grain fusilli or rotini pasta
  • ⅓ cup extra-virgin olive oil
  • 2 pints cherry or grape tomatoes
  • ½ teaspoon fine sea salt
  • 8 ounces mozzarella “pearls”, or one mozzarella ball, torn into bite-sized pieces
  • Several sprigs of fresh basil (enough for 2+ tablespoons chopped)
  • 2 to 3 teaspoons white balsamic vinegar or regular balsamic vinegar, to taste

 

INSTRUCTIONS

  • As directed on the package, cook the pasta in a big pot of boiling salted water until it is al dente. After draining, set the pasta aside.

 

  • In a large, non-reactive skillet or Dutch oven, add the olive oil, tomatoes, and salt; simmer over medium heat while the pasta cooks. If your skillet doesn’t have a decent lid, cover it with a baking sheet. Sauté, stirring now and then, until the olive oil turns a light crimson color and most of the tomatoes have begun to burst out of their skins (about 6 to 12 minutes).

 

  • Pasta should be combined with the mozzarella balls and basil. When it doesn’t taste very good, add more vinegar or salt. After adding the vinegar, taste again. Let mixture to sit for about 20 minutes so pasta may soak up some of the sauce for optimal flavor. Or, chill it for later use.

 

  • You may store this salad in the fridge for up to 4 days and it will keep well. Room temperature or cold are excellent options for leftovers. If you don’t mind the mozzarella melting, you can reheat the pasta as well (yum).

 

 

ALSO SEE

Herby Warm Cucumbers With Lemon Recipe

 

 

NOTES

 

  • MAKE IT GLUTEN FREE: Use your favorite gluten-free noodles.
  • MAKE IT VEGAN: This recipe would still be nice without the mozzarella. If you would like to add some creaminess, add a dollop of my vegan sour cream to individual servings before serving

 

Nutrition

  • Calories 552% Daily Value*
  • Total Fat 33.9g 43%
  • Saturated Fat 11.5g
  •  Trans Fat 0g
  • Polyunsaturated Fat 2.9g
  • Monounsaturated Fat 16.7g0%
  • Cholesterol 50.6mg17%
  • Sodium 681.8mg30%
  • Total Carbohydrate 47.1g17%
  •  Dietary Fiber 8.4g30%
  • Sugars 8.3g
  • Protein 20g40
  • Vitamin A19%
  • Vitamin C6%
  • Calcium26%
  • Iron11%
  • Vitamin D3%
  • Magnesium18%
  • Potassium5%
  • Zinc26%
  • Phosphorus32%
  • Thiamin (B1)17%
  • Riboflavin (B2)20%
  • Niacin (B3)26%
  • Vitamin B610%
  • Folic Acid (B9)10%
  • Vitamin B1217%
  • Vitamin E2%
  • Vitamin K9%

 

FAQs & TIPS

 

Caprese Pasta Salad Notes & Tips

  • This dish might seem a little watery after you stir the pasta into the tomatoes, but don’t worry. Give it a 20-minute rest and you’ll find that the pasta absorbs some of the moisture and the sauce thickens up.

 

  • Mozzarella “pearls” seem to be pretty easy to find these days (they are little mozzarella balls about the diameter of a dime). If you can’t find them, you can buy a standard mozzarella ball and tear it into smaller pieces, or cut any mid-sized mozzarella ball (Ciliegine) into smaller pieces.

 

  • The balsamic vinegar is a key component here. If your finished dish doesn’t quite taste spectacular, add a little more of it.
  • Use white balsamic vinegar if you can (it’s generally available next to the regular balsamic in the vinegar aisle), but regular balsamic will work, too.

 

  • If you want to stretch this recipe a bit to serve a larger crowd, use 8 ounces pasta and 3 pints of cherry tomatoes. Then add some extra basil and vinegar, to taste.
  • You can get by using less olive oil, if you’re worried about using 1/3 cup here. But I think it’s totally irresistible as written.

 

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