This easy Caprese pasta salad makes a crowd-pleasing summer side dish starring ripe cherry tomatoes, fresh basil, and mozzarella. It’s quick to make ahead, holds up well for cookouts, and disappears quickly!
Need a quick and easy summer side dish? Try my Caprese pasta salad! Because who doesn’t want more excuses to eat that classic Italian Caprese salad? The simple combination of juicy cherry tomatoes, fresh peppery basil, and soft mozzarella is even better with chewy farfalle pasta.
This recipe is ideal for cookouts, pitch-ins and outdoor gatherings of all kinds: plus, leftovers work well for lunches. I’m all about this symphony of summer flavors (since I’m also obsessed with a good Caprese Sandwich, Caprese Flatbread, and Caprese Skewers).
Why You’ll Love This Recipe
- It’s done in 20 minutes. Boil the pasta, chop the tomatoes, whisk the dressing, and it’s done.
- It scales for a crowd. One batch feeds 10 to 12 as a side, which makes it ideal for cookouts and potlucks.
- Leftovers stay good for four days with a quick refresh trick I’ll share at the end.
- It’s vegetarian and easy to make gluten-free with a pasta swap.
Ingredients You’ll Need
Nothing about pasta salad is Italian. In fact, it’s an American invention that started with macaroni salad in 1914. Caprese salad is a classic Italian dish from the island of Capri that combines tomatoes, fresh mozzarella, and basil leaves. Put them together, and you’ve got a Caprese pasta salad!
Who can resist the classic combination of tomatoes and basil? This is a very easy pasta salad, much quicker to whip up than my classic, Greek or tortellini pasta salad. Here’s what you’ll need:
- Bowtie pasta (farfalle): You can use any short cut pasta, but I like how the farfalle shape mixes with the vegetables and dressing in a pasta salad. (See this Greek Pasta Salad.)
- Cherry tomatoes: Grape tomatoes work too!
- Fresh basil: Fresh basil is what makes this taste like Caprese pasta salad and not just pasta with cheese. See my quick guide to basil for how to pick and store it.
- Small mozzarella balls (Ciliegine): These cherry-sized fresh mozzarella balls are the perfect size.
- Shredded Parmesan: Adds just the right savory flavor.
- White wine vinegar, sugar, garlic powder, salt, pepper: My pantry dressing essentials.
- Olive oil + neutral oil: Pure olive oil firms up in the fridge; a splash of grapeseed or canola keeps the dressing from becoming solid.
My Take on the Dressing (Skip the Balsamic)
A few notes on the dressing for this Caprese pasta salad. Some people like to use a balsamic vinegar here, since you often see Caprese salad with a balsamic reduction. But balsamic has a dark color that makes for a muddy-looking pasta salad.
Instead, this dressing is full of bright flavors, with white wine vinegar, garlic, a little sugar to balance, and oil. For the oil, you can use 100% olive oil if you like. But I like to use half olive oil and half neutral oil: it helps to keep the dressing from solidifying during storage.
Notes On Serving Size
One thing to note about this Caprese pasta salad recipe: it makes a very large batch! It’s enough for 10 to 12 side dish servings, which is ideal for potlucks and cookouts. Keep in mind, you may want to cut this recipe in half if it’s not for a party. It saves well in the refrigerator, but the basil does become dark over time. Keep reading for some notes on storage!
Make Ahead and Leftover Storage
This Caprese pasta salad is ideal for making ahead for a cookout or barbecue. But there’s one thing to take special note of if you’re storing leftovers or planning to make it in advance. Here’s what to know:
- Basil becomes brown when refrigerated. It still tastes fine and is safe to eat, but it loses that fresh glow.
- Making this salad in advance? Omit the basil and add just before serving.
- Caprese pasta salad lasts for up to 4 days in the refrigerator. It’s ideal for making ahead or healthy lunches throughout the week.
- After refrigeration, refresh the flavors and basil. To revive leftovers, allow to come to room temperature, then stir in more chopped basil, a drizzle olive oil, handful Parmesan cheese, and a few pinches of salt.
Dietary Notes
This Caprese pasta salad recipe is vegetarian. For gluten-free, use gluten-free pasta.
Caprese Pasta Salad
Pin RecipeThis easy Caprese pasta salad makes a crowd-pleasing summer side dish starring ripe cherry tomatoes, fresh basil, and mozzarella. It’s quick to make ahead, holds up well for cookouts, and disappears quickly!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 to 12 side dish servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pound bowtie pasta
- 2 pints cherry tomatoes, sliced in half
- 8 ounces small mozzarella cheese balls (Ciliegine)*
- ½ cup basil leaves, thinly sliced
- 3 tablespoons white wine vinegar
- 2 teaspoons granulated sugar
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt, plus more to taste
- Fresh ground black pepper
- 3 tablespoons olive oil
- 3 tablespoons neutral oil (like grapeseed or organic canola or vegetable oil**)
- ½ cup shredded Parmesan cheese
- Add-in: stir in a few drizzles Balsamic Reduction
Instructions
- Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions. Drain the pasta and run cool water over it until it’s room temperature.
- Meanwhile, slice the tomatoes in half. Thinly slice the basil. Drain the mozzarella balls.
- In a large bowl, whisk together the white wine vinegar, granulated sugar, garlic powder, kosher salt, and fresh ground black pepper to taste. Then whisk in the olive oil and neutral oil.
- Once the pasta is done, add it to the large bowl of dressing and toss with the chopped tomatoes, basil (unless you’re making it in advance), mozzarella cheese and Parmesan cheese. Taste and add more salt to taste if necessary. Serve immediately. Stores up to 4 days refrigerated, but the basil does become brown over time. If making ahead, omit the basil and add just before serving. To revive leftovers, allow to come to room temperature, then stir in more chopped basil, a drizzle olive oil, handful Parmesan cheese, and a few pinches of salt.
Notes
**You can double the mozzarella quantity if you like a cheesier salad, but I found it was sufficient with one 8-ounce container.
*Using a neutral oil helps so that the dressing doesn’t solidify in the refrigerator. You can also substitute more olive oil.
More Pasta Salad Recipes To Try
Summer is all about pasta salad! Here are some of my top pasta salad recipes for the season:
- Go for the Italian-style Classic Pasta Salad
- Try zingy Greek-Inspired Pasta Salad, Bow Tie Pasta Salad or Mediterranean Pasta Salad
- Opt for creamy Pesto Pasta Salad or retro Shrimp Pasta Salad
- Opt for creamy and classic with Classic Tuna Pasta Salad
- Go for fan-favorite Easy Tortellini Salad
from A Couple Cooks https://ift.tt/YD4no3I
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