Description
A fresh and delicious Caprese Pasta Salad featuring basil, tomatoes, and mozzarella, all tossed in a homemade vinaigrette.
Ingredients
Scale
- 60 ml extra-virgin olive oil
- 60 ml balsamic vinegar
- 30–45 ml freshly squeezed lemon juice
- 1 clove garlic, finely minced
- 1 teaspoon Italian seasoning
- 0.25 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- 225 g dried farfalle pasta, or other small pasta
- 225 g mozzarella pearls or fresh mozzarella, diced
- 300 g grape tomatoes, halved
- 15 g fresh basil leaves, thinly sliced
- Salt and freshly ground black pepper, to taste
Instructions
- Whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, Italian seasoning, kosher salt, and black pepper in a small bowl or sealable jar until emulsified. Set aside.
- Cook pasta in a large pot of boiling salted water following package instructions until al dente. Drain and rinse under cold running water to cool and prevent overcooking.
- Combine the cooled pasta, halved grape tomatoes, mozzarella pearls, and sliced basil in a large mixing bowl. Drizzle with prepared vinaigrette and toss gently until all components are evenly coated. Adjust seasoning with extra salt and pepper as required.
Notes
- This salad is best served fresh but can be kept in the refrigerator for up to 2 days.
- Feel free to add other vegetables or proteins as desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 10 mg
Keywords: Caprese, Pasta Salad, Basil, Tomato, Mozzarella, Vinaigrette