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This Caprese Pasta Salad is made with fresh tomatoes, pasta, mozzarella cheese balls, basil leaves, and coated with a delicious balsamic vinegarette dressing. Served as an appetizer or side dish, easy to make and very flavorful.
Time to use up some of those fresh ingredients we still have around to make this Caprese Pasta Salad. Classic flavors of Caprese in a pasta salad made with simple and very few ingredients. This easy homemade Pasta salad recipe is simple, so juicy, and full of flavor. For those who are looking for a vegetarian pasta salad, this is a great option to try out with the right amount of protein and nutrients from the mozzarella cheese. This healthy Caprese pasta salad is also a great make-ahead recipe that can be prepared without adding the dressing until ready to serve.
HOW TO MAKE CAPRESE PASTA SALAD
- Make Vinaigrette: Start by preparing the vinaigrette, in a mixing bowl, combine balsamic vinegar, honey, mustard, and garlic. Season with some salt and pepper.
- Now add oil; using a fork or a whisk stir the liquid vigorously for a few seconds until the vinaigrette comes together.
- Let it sit in the refrigerator for at least 10 minutes to allow the flavors to meld. Meanwhile, cook pasta according to the package directions.
- Cut the tomatoes in half and thinly slice the basil and onion. Once the pasta is done, drain well in a colander and run under cold water to stop the cooking process.
- Combine ingredients: Add the pasta and chopped veggies to a large serving bowl. Pour the vinaigrette dressing and add mozzarella balls.
- Mix: Using a wooden spoon mix well until pasta and veggies are fully coated into the super delicious dressing!
- Store: Refrigerate for 20 minutes before serving or you may serve immediately.
Substitutes:
- Pasta: Use any Pasta you have handy, wheat, white, lentil, or gluten-free.
- Oil: It is best to use olive oil, but you may sub with avocado oil if you don’t have olive oil.
- Tomatoes: Use Cherry tomatoes if possible, because they tend to be sweet and crispy. Of course, you may chop up any other tomatoes you have but try to stick to grapevine tomatoes
- Basil: Fresh would be ideal for the flavor of a Caprese salad, but if you don’t have any you may use dried basil leaves.
- Vinegar: Balsamic is a must, whether you use regular, aged, or glazed.
- Cheese: We really recommend mozzarella. If you don’t have the balls and have fresh mozzarella that you can chop would be best.
Keep in mind the taste will vary if you don’t use fresh ingredients. But it would still be ok.
Can you Freeze pasta Salad
Without the tomatoes, we would say it is ok to freeze this pasta salad. But we do not recommend freezing this Caprese pasta salad because it will lose all its freshness and crunchiness of the tomatoes. You will end up with mushy tomatoes.
Should you rinse Pasta for Pasta Salad
It is important to rinse the pasta if you are using it for a cold pasta salad. Rinsing will not only cool down the pasta, but it will also stop the cooking process of the pasta. You want the pasta to be Al dente for pasta salads.
How long is Pasta Salad good for
This Caprese Pasta Salad will last for up to 4-5 days when stored in the fridge in an airtight container. In fact, this recipe is a great make-ahead pasta salad recipe to prepare and save in the fridge before it is mixed with the balsamic dressing. Make your dressing and save it on the side until ready to serve.
What to serve with Pasta Salad
Pasta salads are perfect to enjoy as is or you can pair it with other side or main dishes.
- Meats: Cold meats like shredded chicken, bacon, or ham.
- Grilled Veggies
- Sandwiches: Like burgers, sliders, grilled cheese
- Soups like gazpacho or minestrone
- Grilled meat, like shrimp, Chicken Skewers, or beef kabobs
We love how fresh and delicious this Caprese pasta salad tastes and we hope you do as well. Leave us your feedback in the comments section below and let us know what you think if you try it. Also, don’t forget to share it with your friends and family on social media if you do like it.
More pasta salad recipes to check out and try:
- Salmon Pasta Salad
- Chicken Pasta Salad
- Mexican Street Corn Pasta Salad
- Creamy Tuna Pasta Salad
- Vegetarian Pasta Salad
- Greek Pasta Salad
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Caprese Pasta Salad
Ingredients
For the Pasta Salad Dressing:
- ¼ Cup Balsamic Vinegar
- ½ Cup Extra Virgin Olive Oil
- 1 Tbsp Honey
- 1 Tbsp Dijon Mustard
- ½ Tsp Fine Sea Salt
- ½ Tsp Freshly Crushed Black Pepper, finely ground
- 1 Large Garlic Clove, minced
For the Pasta Salad:
- 1 lb Short Whole Wheat Pasta , like penne or farfalle
- 1 Pint Cherry Tomatoes
- ½ Cup Thinly Sliced Red Onion
- 12 oz Container Brined Mozzarella Balls
- 2 oz Fresh Basil, thinly sliced
Instructions
- Start by preparing the vinaigrette, in a mixing bowl, combine balsamic vinegar, honey, mustard, and garlic.
- Season with some salt and pepper. Now add oil; using a fork or a whisk stir the liquid vigorously for a few seconds until the vinaigrette comes together.
- Let it sit in the refrigerator for at least 10 minutes to allow the flavors to meld.
- Meanwhile, cook pasta according to the package directions. Cut the tomatoes in half and thinly slice the basil and onion.
- Once the pasta is done, drain well in a colander and run under cold water to stop the cooking process.
- Add the pasta and chopped veggies to a large serving bowl. Pour the vinaigrette dressing and add mozzarella balls.
- Using a wooden spoon mix well until pasta and veggies are fully coated into the super delicious dressing!
- Refrigerate for 20 minutes before serving or you may serve immediately.
Notes
- Pasta: Use any Pasta you have handy, wheat, white, lentil, or gluten-free.
- Oil: It is best to use olive oil, but you may sub with avocado oil if you don’t have olive oil.
- Tomatoes: Use Cherry tomatoes if possible, because they tend to be sweet and crispy. Of course, you may chop up any other tomatoes you have but try to stick to grapevine tomatoes
- Basil: Fresh would be ideal for the flavor of a Caprese salad, but if you don’t have any you may use dried basil leaves.
- Vinegar: Balsamic is a must, whether you use regular, aged, or glazed.
- Cheese: We really recommend mozzarella. If you don’t have the balls and have fresh mozzarella that you can chop would be best.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
