Caprese Pasta Salad with Herb Vinaigrette
Fresh, juicy tomatoes, fragrant basil, and creamy mozzarella.
Add tender pasta, and you’ve just made the time-honored and classic Italian Caprese Salad into a refreshing, delicious, and crowd-pleasing summer pasta dish. With bold and tangy mouthwatering flavors, Caprese Pasta Salad is sure to be a knockout- not only at home, but also at picnics, potlucks, and barbecues.
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Servings: 8
EQUIPMENT
- Large serving bowl
- Small airtight container
INGREDIENTS
Herb Vinaigrette Dressing:
- 1/2 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 2 cloves garlic minced
- ½ cup basil chopped
- ¼ cup chives chopped
- 1/8 cup parsley chopped
- ½- 1 tsp. salt to taste
- ¼- ½ tsp. pepper to taste
Pasta Salad:
- 10 oz. cherry or grape tomatoes halved
- 8 oz. mozzarella pearls
- ½ cup red onion thinly sliced
- ¼ cup pine nuts lightly toasted
- 12 oz. orecchiette pasta cooked to al dente and drained
- 1/8 cup fresh parsley for garnish
INSTRUCTIONS
- Prepare the vinaigrette in a large serving bowl. Add the olive oil, red wine vinegar, garlic, basil, chives, parsley, salt, and pepper, and whisk until all ingredients are emulsified. Reserve ¼ c. of the vinaigrette to an airtight container and set aside for later use.
- Add the tomatoes, mozzarella, onions, and pine nuts to the serving bowl with the vinaigrette. Gently toss to coat. Cover and allow to marinate in the refrigerator for at least 20 minutes.
- Add the pasta to the serving bowl, and stir well to combine.
- Just before serving, add the reserved vinaigrette to the pasta salad, and mix well.
- Garnish with fresh basil.
- Serve and enjoy!
NOTES
This recipe is best made with fresh herbs and ingredients.
Diced, fresh mozzarella can be used in place of the mozzarella pearls.
Adding cooked shrimp or chicken will transform this side dish into a full meal.
Diced, fresh mozzarella can be used in place of the mozzarella pearls.
Adding cooked shrimp or chicken will transform this side dish into a full meal.