Caprese Pasta Salad made with mini farfalle, tomatoes, basil and fresh Mozzarella cheese in a light Italian vinaigrette.
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My favorite flavor combination is anything Caprese style and this pasta salad is no exception. It's such an easy, light and flavorful recipe.
Vinaigrette based pasta salads are great for outdoor gatherings because they hold up better in the heat; though they still need to be kept cool on ice.
What does Caprese Mean?
Caprese means the recipe contains tomatoes, fresh Mozzarella, and basil. These foods also bear the colors of the Italian flag; red, white and green.
I've made so many caprese style recipes, but some of my favorites include Stuffed Chicken Roll Ups, Caprese Stacks with Pan Seared Prosciutto and a classic Caprese Salad.
This Caprese Pasta Salad makes 6 cups or twelve ½ cup servings. You can serve this salad as-is or add some grilled chicken or shrimp to eat as a meal on a warm Summer day. It's perfect for lunch or dinner!
Equipment
Ingredients
For this recipe you'll need the following ingredients:
Pasta: I used mini farfalle because it's a fun, small shape, but you can use macaroni, regular farfalle, gemelli or even tortellini.
Tomatoes: Fresh tomatoes are best in this recipe and you can either use Heirloom or Roma
Mozzarella Cheese: Diced fresh or buffalo mozzarella works nicely in this recipe, but you could also use bocconcini or ciliegine; which are Mozzarella balls.
Basil: You'll need to use fresh basil in this recipe to get that fragrant flavor. The good thing is that many local grocery stores now carry small containers of fresh basil right in the produce aisle.
Italian Vinaigrette: I used Good Seasons Italian Seasoning combined with white vinegar and Canola oil, but you could use any Italian dressing you prefer; like store bought or even homemade Honey Balsamic Dressing.
How do you make Caprese Pasta Salad?
Start by filling a medium saucepan with water, add a pinch of salt and bring to a boil. Add the pasta and cook until al dente.
Drain the pasta in a colander; then rinse under cold water until the pasta is cool to the touch. Drain well; then add the pasta to a mixing bowl.
Add the tomatoes, cheese, basil, seasoning mix, white vinegar and oil to the bowl; then mix until well blended. Place the salad in a serving bowl or airtight container; then refrigerate for at least 2 hours before serving.
Toss before serving and garnish with extra chopped fresh basil, if desired.
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More Pasta Salad Recipes
- Tricolor Supreme Pasta Salad
- Bacon Ranch Pasta Salad
- Garden Macaroni Salad
- Greek Orzo Pasta Salad
- Grilled Chicken Pasta Salad with Kalamata Olives, Capers and Sun Dried Tomatoes
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Caprese Pasta Salad
Ingredients
- 2 cups mini farfalle pasta (or other small pasta)
- pinch salt
- 1 cup diced plum tomatoes
- 6 ounces diced fresh mozzarella cheese
- 2 tablespoons fresh basil
- 1- (.7-ounce) package good seasons italian dressing mix
- 3 tablespoons white vinegar
- 3 tablespoons canola oil
Instructions
- Start by filling a medium saucepan with water, add a pinch of salt and bring to a boil. Add the pasta and cook until al dente.
- Drain the pasta in a colander; then rinse under cold water until the pasta is cool to the touch. Drain well; then add the pasta to a mixing bowl.
- Add the tomatoes, cheese, basil, seasoning mix, white vinegar and oil to the bowl; then mix until well blended.
- Place the salad in a serving bowl or airtight container; then refrigerate for at least 2 hours before serving. Toss before serving and garnish with extra chopped fresh basil, if desired.
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