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I know that it’s September 2nd, so that means you are probably expecting some kind of pumpkin or apple recipe to kick fall off, right?!
Honestly, while everyone else is already embracing fall foods I can’t help but hold on to the last of that delicious summer food. You know me, I like Fall, but I LOVE spring and summer!
Don’t worry, there will be plenty of time for all those yummy warming fall recipes soon enough.
Today, let’s just take one more second to embrace the few hot summer days we have left. Let’s make this easy caprese pasta salad. Who else is with me on this one?!
I sure hope you are, because you are going to go nuts for this caprese pasta salad. I mean, come on! It’s one of the best summertime salads turned into a pasta salad. How can you not want this recipe to use up the last bit of your garden basil and garden tomatoes?!
I am obsessed with growing basil in our garden. We had 3 basil plants this summer! THREE! And it was everything I could do to keep it well harvested to help ensure more growth.
I made my summer pesto pasta.
I threw basil leaves onto salads for an extra pop of fresh flavor.
Most often, I used the basil to make caprese salad.
We probably ate caprese salad during July, and part of August, at least once a week, maybe two times a week. I mean, it’s so stinking easy to throw together. All you need is fresh mozzarella, sliced tomatoes (I like grape), fresh basil, salt and pepper, and a drizzle of balsamic vinegar and extra virgin olive oil right over top.
So fresh, so simple, and tastes so much of summer.
With my obsession over the caprese combo of flavors I am always thinking of delicious ways to create a new spin on that classic salad.
Ladies and gentlemen, Allow me to introduce my caprese pasta salad!!!
I know, you already knew that’s what this recipe is about, but let’s be honest here, this beauty of a recipe needed a more dramatic introduction. 😜
This, is probably my favorite of my caprese salad inspired recipes. It only takes 30 minutes to make!!! It’s super simple, and it is essentially the classic caprese salad, only with pasta added in.
Ingredients for caprese pasta salad:
- pasta (yes, you can use gluten free if needed)
- balsamic vinegar
- extra virgin olive oil
- honey
- Dijon mustard
- kosher salt
- black pepper
- garlic, minced
- grape, or cherry tomatoes, sliced
- fresh mozzarella pearls (or cube up a large ball of fresh mozzarella)
- basil leaves
That’s it.
Here’s how to make caprese pasta salad:
- start boiling the pasta water
- mix up the balsamic vinaigrette in the mixing bowl.
- cook pasta until al dente. Drain and rinse in cold water.
- slice tomatoes
- Add sliced tomatoes to the bowl with the vinaigrette, along with the fresh mozzarella pearls, and the cold pasta.
- Toss gently.
- Chill the pasta salad for 2 hours, if you have time.
- Add the basil leaves just before serving.
- Enjoy.
How much more simple can summertime food get?
I know you will love this caprese pasta salad. It’s light, refreshing, satisfying, and tastes of summer in the best possible ways.
This caprese pasta salad is simple enough to make for a weeknight dinner, yet, impressive enough to take to a summer party of any kind (when we can have those again #covid19). It would make the perfect side salad to any entree. Love those versatile recipes.
In only 30 short minutes, you can have this pasta salad made. You can easily use gluten free pasta if needed. In fact, you may already know that my favorite pasta to make is Banza pasta, made from chickpeas. Not because I eat gluten free, but because it’s higher in protein and lower in carbs then traditional pasta. Which makes me stay full and satisfied longer.
I hope you give this recipe a try and make the most of all the last bits of that glorious summertime food. We have like 8 different summer fruits in our house right now just so that we can enjoy all that summertime sweetness.🥝🍍🍑
And for all of those fall enthusiast out there, don’t you fret – I am working on fall recipes as you read this.
More caprese salad inspired recipes:
If you made this recipe, don’t forget to leave a comment below along with a star rating. This helps my recipes to rank higher in google. And, of course, I love hearing from you. Thanks friends!
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Easy Caprese Pasta Salad
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 4 to 5 servings 1x
- Category: side, salad, entree 30 minutes, 1 pan, easy
- Method: boiling, chopping
- Cuisine: gluten free, vegetarian, healthy
- Diet: Vegetarian
Description
Caprese pasta salad is a twist on the classic beloved summer salad, caprese salad. It’s got simple, fresh, summertime ingredients. It’s simple and easy to make. The perfect weeknight entree, or serve it as a side salad at a party.
Ingredients
- 8 ounces short cut pasta, such as rotini, or penne
- 3 tablespoons kosher salt
Balsamic vinaigrette
- 1/3 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 2 to 3 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 to 3 cloves garlic, crushed
Remaining pasta salad
- 16 ounces grape or cherry tomatoes, sliced in half
- 16 ounces fresh mozzarella pearls (or sub mozzarella balls that are cubed)
- 1 cup of fresh basil leaves, packed, torn
Instructions
- Cook the pasta: Follow the package directions for how to cook your pasta. Once the water has come up to a boil add the 3 tablespoons of salt, followed by the pasta. Cook the pasta 2 to 3 minutes under the recommended cooking time so that it’s al dente.
- Drain the pasta: Once the pasta is cooked drain it and rinse it under cold water until the pasta is cold. This helps with 2 things: the starch to be removed from the pasta so it doesn’t stick together, and for the pasta to not get overcooked. Set aside.
- Make the balsamic vinaigrette: While the pasta is cooking you can make the vinaigrette. Add all of the vinaigrette ingredients to a large mixing bowl – balsamic vinegar, olive oil, honey, Dijon mustard, salt, pepper, and garlic. Whisk together until well combined. Taste and adjust flavors as needed. Add the cooked, cold pasta to the bowl with the vinaigrette, give the pasta a gentle toss.
- Finish: Use a serrated knife to slice the tomatoes, add those to the bowl. Then add the cheese to the bowl, breaking up the pearls from the cluster. Or, cubing up the whole mozzarella ball. Toss to combine the salad.
- Chill: You can serve this pasta salad room temperature, but it is best when it’s slightly chilled. Therefore, I recommend chilling it for at least 2 hours. Overnight works too, just know that the tomatoes get a little soft on you, which is fine if you don’t mind that.
- To serve: Just before serving give the salad a gentle toss. Add the torn basil leaves. These are best when added right before serving as they wilt the longer they sit in the vinaigrette. Transfer to serving bowls and serve immediately. Garnish with an extra, whole leaf of basil, if you’d like.
Notes
Leftovers: This salad will keep in the fridge for up to 24 hours. The pasta and cheese are nice marinating in the vinaigrette. The tomatoes, however, get a little mushy, which is okay if you don’t mind that. If the basil is in there leftover it will wilt and loose flavor, which is also okay, but you may want to add more fresh basil before eating again.
Add extra protein: You could easily add some cooked chicken or shrimp to this recipe for added protein. I think shrimp would be especially good.
Gluten Free: To make this recipe gluten free you can use a gluten free pasta. I personally love Banza pasta, it’s made from chickpeas.
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