Easy Italian Caprese Pasta Salad Recipe
This Easy Italian Caprese Pasta Salad is a fresh, flavorful summer dish made with cherry tomatoes, mozzarella, basil, and pasta. Perfect for picnics or meal prep!
Servings: 4
Calories: 568kcal
Equipment
Ingredients
- 1 pound fusilli or another short pasta like penne, or farfalle
- 2 cups cherry tomatoes halved
- 8 ounces diced fresh mozzarella or mozzarella pearls
- ¼ cup fresh basil leaves thinly sliced
- For the Balsamic Vinaigrette:
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper plus more to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- Prepare the Vinaigrette: In a small bowl or jar with a lid, combine the olive oil, balsamic vinegar, salt, and pepper. Whisk or shake until all ingredients are well incorporated.
- Assemble the Salad: In a large bowl, combine the cooked and cooled fusilli pasta, halved cherry tomatoes, mozzarella pearls, and sliced basil leaves.
- Dress the Salad: Drizzle the prepared balsamic vinaigrette over the salad ingredients. Toss gently to combine, ensuring all components are evenly coated with the dressing.
- Serve: Taste and adjust seasoning if necessary. Serve immediately, or refrigerate for 10–15 minutes to allow the flavors to meld.
Notes
Nutrition
Calories: 568kcal | Carbohydrates: 90g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 164mg | Potassium: 438mg | Fiber: 4g | Sugar: 7g | Vitamin A: 443IU | Vitamin C: 17mg | Calcium: 39mg | Iron: 2mg