Caprese Pasta salad is a quick and healthy pasta salad perfect for any summer meal. Make it as a side with your favorite cook out food, or make it a main dish. You can't go wrong and it's delicious every time!
How do you even pronounce Caprese? I used to say it like you would say "capri sun". But I recently found out it is pronounced Ka Pray ze. I know, I had been saying it wrong for years.
Quick and Easy
Caprese Pasta salad is a quick and easy meal. There is little prep work and comes together nicely. In the summer, I'm always in search of meals that can be made quickly and with limited use of the oven or stove top. While you do have to use the stovetop to make the pasta, it wins in the quick and easy department.
This version of Caprese Salad also is healthy! It uses four simple ingredients as the base and the dressing is made from balsamic vinegar, olive oil, and salt and pepper to taste. It will leave you feeling happy and satisfied.
While this meal is quick and easy, it's important to note that the noodles should be made at least a half hour in advance in order to let them cool. This way hot noodles won't melt the mozzarella!
For another fun dish for summer try our Air Fryer Gnocchi!
How to make Caprese Pasta Salad
To make this quick and easy meal, you'll start by boiling your noodles according to the instructions on the package. My favorite noodles to use are the lesser known Ditalini Pasta. I love these noodles because they are small, and they mix well with the grape tomatoes and mozzarella.
While other noodles can be easily used, I highly recommend trying out Ditalini Pasta!
Next, while the noodles cool, quarter grape tomatoes. I don't like to leave the tomatoes whole as they are easier for people to enjoy in smaller bites. Then cut basil leaves into small strips.
Then, you will want to prepare the dressing. In a small bowl, combine olive oil, balsamic vinegar, and spices. Mix well with a whisk.
Once the noodles are cooled, place the noodles, cut tomatoes, basil, and mozzarella pearls in a large bowl. Toss together until evenly mixed. Right before serving top with the dressing and mix again. There will be discoloration of noodles and mozzarella, this is normal.
Tips and Variations
Trying to make this quick and easy, in a pinch, run your hot noodles in a strainer under cold water. This will help cool them down more quickly than waiting 30 plus minutes.
Have a favorite balsamic vinaigrette? Use that in place of making your own dressing. But we highly recommend the Balsamic dressing!
Wait to put the dressing on right before serving. This way the vegetables maintain their freshness and the noodles don't soak up too much of the dressing beforehand.
There will be discoloration of the mozzarella and noodles when the dressing is added! Don't worry, this is normal!
This recipe is best eaten day of, but can be stored in an airtight container in the fridge up to three days. You may need to add dressing before serving after extended periods of time.Print