Italian Caprese Salad is a refreshing, delicious, and crowd-pleasing summer pasta dish! With bold and tasty mouth-watering flavors, Caprese Pasta Salad is Caprese pasta salad Recipe! Homemade Ultimate Guide
Caprese Pasta Salad is a delicious combination of Italian flavors and textures! It combines the bright colors of tomatoes, mozzarella, and basil with the heart of pasta to create a light and delicious dish!
This recipe can be made ahead and served cold or at room temperature, making party prep and gettogethers super easy! Grab this salad and a serving of my classic lemonade and barbecue will bring you luck!
Caprese Pasta Salad is full of fresh and delicious ingredients that come together for a spicy and mouthwatering flavor! Homemade herb dressing is the perfect addition to this recipe!
ALL ABOUT CAPRESE PASTA SALAD
Taste: Caprese Pasta Salad tastes fresh and aboil The pasta adds a small, nutty base, while the tomatoes add sweetness and tangy flavor.
Creamy mozzarella cheese adds a touch of richness, while fresh basil adds an aromatic, peppery flavor. Complete this dish with homemade herb dressing; Your taste buds will be truly satisfied!
Texture: Caprese Pasta Salad combines pasta, tomato sauce, creamy feta and crispy basil with a light and creamy dressing.
Sprinkled with pine nuts and red onions add a delicious flavor to this salad. Each bite is a combination of textures and flavors!
CAPRESE PASTA SALAD INGREDIENTS
This dish calls for simple yet flavorful ingredients and is completed with a zesty herb vinaigrette!
HERB VINAIGRETTE:
- Olive oil
- Red wine vinegar
- Garlic
- Basil
- Chives
- Parsley
- Salt
- Pepper
PASTA SALAD:
- Cherry or grape tomatoes
- Mozzarella pearls
- Red onion
- Pine Nuts
- Orrechiette pasta
- Parsley
HOW TO MAKE CAPRESE PASTA SALAD
Step One: In a large bowl, add all the salad dressing ingredients and stir until emulsified. Remove 1/4 cup of dressing and place in a bowl or small bowl.
Step Two: Place the tomatoes, mozzarella, onion, and pine nuts in the same large bowl and gently toss to coat with the sauce. Leave the mixture to marinate, covered, in the refrigerator for about 20 minutes.
Step Three: After 20 minutes, add the cooked pasta to the bowl and mix well.
Step Four: Just before serving, add the remaining 1/4 cup of vinaigrette to the pasta salad and garnish with fresh chopped basil. Serve and enjoy!
VARIATIONS AND SUBSTITUTIONS
- If anybody has a tree nut allergy, feel free to omit the pine nuts from the recipe entirely.
- Marinated mozzarella pearls would pack an extra punch in this recipe!
- Shallots can be used in place of red onions.
- Add some crushed red pepper to the vinaigrette for some heat!
FAQS:
- Can I make the Herb Vinaigrette in a jar?
- Of course! I find that using a sealed jar makes it easier to emulsify (blend) all the ingredients into a more even mixture. Simply add all the ingredients to a jar, seal with a lid, and shake vigorously. Don’t forget to reserve ¼ c. for later use in the recipe.
- I am having a hard time finding orecchiette pasta. What other pasta can I use?
- Any shortcut pasta will work just as well in Caprese Pasta Salad. Substitution suggestions include shells, rotini, farfalle (bow ties), penne, and fusilli, to name a few.
- Can I make Caprese Pasta Salad ahead of time?
- Yes. This pasta salad tastes even better after sitting overnight in the refrigerator; however, it is not recommended to make Caprese Pasta Salad more than 2 days ahead of time to ensure freshness of the ingredients. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Are there any suggested variations for Caprese Pasta Salad?
- I have always enjoyed changing recipes by adding ingredients that I love to them, and this recipe is no different. Some of my favorite variations of Caprese Pasta Salad include avocados, fresh peaches, a drizzle of balsamic glaze, fresh mint, pesto, and even a cooked protein like chicken or shrimp. Let your imagination- and palate- be your guide.
Recipe!
Caprese pasta salad Recipe!
Equipment
- large serving bowl
- small air tight container
Ingredients
- 1/2 cup Olive oil
- 1/3 cup red wine vinegar
- 2 cloves garlic minced
- 1/2 cup basil chopped
- 1/8 cup parsley chopped
- 1 1/2 tbsp salt to taste
- 1/3 tbsp pepper to taste
- 10 oz cherry
- 8 oz mozzarella
- 1/2 cup red onion
- 1/4 cup pine nuts lightly toasted
- 12 oz orecchiette pasta cooked
- 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!