Caprese Pasta Salad

 

Caprese Pasta Salad

This Caprese pasta salad recipe embodies the essence of summer in a bowl! As its name suggests, it is a delightful blend of two beloved summer dishes: pasta salad and Italian Caprese salad.

If you ask for my opinion, it is a perfect combination. A traditional Caprese salad is filled with the vibrant flavors of summer, thanks to the renowned trio of creamy mozzarella, succulent tomatoes, and fragrant basil. However, it lacks the portability of pasta salad, which is a common feature at picnics and potlucks.

This straightforward Caprese pasta salad recipe merges the finest elements of both. You receive all the fresh taste of a Caprese salad in a pasta salad that is suitable for picnics. Moreover, it is not only ideal for outdoor gatherings—I also enjoy preparing this salad in advance for a refreshing summer lunch!

How to Prepare Caprese Pasta Salad

You can find the full Caprese pasta salad recipe with precise measurements at the end of this post. For now, here is a brief summary of the preparation process:

Caprese Pasta Salad Ingredients

As expected, this Caprese pasta salad begins with tomatoes, basil, and fresh mozzarella—the key ingredients in a classic Caprese salad. Cherry or grape tomatoes are the best choice for this salad—they maintain their shape and possess a wonderfully sweet flavor. They pair perfectly with “ciliegine,” or cherry-sized, mozzarella balls.

Additionally, I incorporate red onion and pecorino cheese into the salad. These ingredients contribute a pleasing savory richness.

I complete the dish with pasta (naturally!). I find that screw-shaped cavatappi adds a fun element here, but another short pasta such as fusilli or rotini would also be suitable.

A simple dressing brings everything together. Composed of olive oil, balsamic vinegar, and lemon juice, it imparts a bright, tangy flavor to the salad.

To prepare the salad, begin by cooking the pasta. Here are two important tips:

Cook the pasta until it is slightly softer than al dente. While I usually recommend cooking pasta just to al dente for hot dishes, for a cold pasta salad, it is preferable for the pasta to be a bit softer. This ensures that it remains tender as it cools. (Al dente pasta tends to harden!)

After cooking, let the pasta cool. If you mix the hot pasta with the other salad ingredients immediately, the fresh basil and onion will wilt.

While the pasta is cooling, prepare the salad dressing. In a large bowl, whisk together the olive oil, lemon juice, balsamic vinegar, grated pecorino, garlic, salt, and pepper.

Next, assemble the salad. Incorporate the cooled pasta and toss it in the dressing, then add the cherry tomatoes, mozzarella, red onion, and basil, tossing again. Finish by topping with shaved pecorino and gently mixing.

Before serving, adjust the seasoning to taste and garnish with additional basil.

Enjoy!

What to Accompany Caprese Pasta Salad

This Caprese pasta salad serves as an excellent side dish for summer barbecues and picnics. It pairs well with veggie burgers or black bean burgers, along with other summer sides such as grilled corn, potato salad, and coleslaw.

I also enjoy it for lunch, as it complements a side of fresh fruit perfectly!

Tip: For a more substantial lunch salad, consider adding chickpeas for plant-based protein.

Make-Ahead and Storage Recommendations

This salad can be stored in an airtight container in the refrigerator for up to two days.

Meal prep suggestion: The salad lasts longer without the basil, remaining fresh for up to four days in the fridge. When I prepare it for a week of lunches, I keep the basil separate and sprinkle it over each individual serving when I am ready to eat.

More Pasta Salad Recipes to Try

If you love this recipe, try one of these fresh pasta salads next:

• Easy Pasta Salad
• Italian Pasta Salad
• Pesto Pasta Salad
• Orzo Salad

Fixings:

• 6 ounces entire grain fusilli or rotini pasta
• ⅓ cup olive oil
• 2 pints cherry or grape tomatoes
• ½ teaspoon ocean salt
• 8 ounces child mozzarella balls (ciliegine), or one mozzarella ball
• A few twigs new basil (enough for 2 tablespoons slashed)
• 2 to 3 teaspoons white balsamic vinegar, to taste

Directions

Shrimp-gumbo.

Bring a huge pot of salted water to bubble and cook the pasta until still somewhat firm, as indicated by bundle guidelines. Channel and return the pasta to the pot.

While the pasta is cooking, warm the olive oil in a huge, non-responsive, weighty lined pot or container over medium hotness.

 Add the tomatoes and ½ teaspoon ocean salt. 

Cover the pot and cook, mixing incidentally, until the greater part of the tomatoes have begun to burst out of their skins and the olive oil has a light red shade (around 5 to 8 minutes). 

Throw the tomatoes and their sauce with the cooked pasta. 

Allow the combination to cool for a couple of moments while you cut the scaled down mozzarella balls fifty-fifty (assuming you're utilizing a huge mozzarella ball, attack little pieces) and hack the basil into short little strips.

Throw the mozzarella balls and basil into the pasta. 

Add the vinegar and salt to taste, and serve. 

This salad will save well in the cooler for a couple of days. 

Extras are extraordinary chilled or at room temperature. 

You can likewise warm the pasta on the off chance that you wouldn't fret the mozzarella dissolving . Cool. Appreciate it !!!!Tempe-bacem-coklat-manise.

Caprese Pasta Salad VIDEO