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Caprese Pasta Salad
Quick and easy to make and adds a healthy twist in place of the classic mayo based summer salad.
Difficulty: Easy
Cuisine
Italian
Keyword
Pasta, Salads
Method
No Bake
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Equipment
Medium Mixing Bowl
Medium Pasta Pot
INGREDIENTS
1x
2x
3x
Salad
2
cups
Dried Pasta
-
Ditalini or Orecchiette
1
pint
Fresh Grape Tomatoes
-
halved
8
oz.
Mozzarella Cheese
-
cut into bite-sized cubes
1
cup
Fesh Basil
-
roughly chopped
Salt and Pepper
-
to taste
Balsamic Vinaigrette:
3
Garlic Cloves
-
finely minced
⅓
cup
Balsamic Vinegar
½
tsp.
Fresh Lemon Juice
3
Tbsp.
EVOO
Salt and Pepper
-
to taste
INSTRUCTIONS
Cook pasta according to package directions. Drain and rinse with cold water. Set aside.
In a medium bowl, combine the balsamic vinegar, lemon juice, and minced garlic. Whisk in the olive oil until combined. Add salt and pepper to taste.
Add the pasta, tomatoes, mozzarella, and basil in a large bowl.
Notes
Great to make ahead. It may be kept in the refrigerator for several days.
If refrigerating, keep the dressing separate and add just before serving.
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