Italian Caprese Pasta Salad Recipe
Fresh Italian Caprese pasta salad recipe! Tomatoes, mozzarella & basil tossed with pasta—a bright, kid-friendly side for family potlucks. Easy no-cook win. Try now!
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Servings 10
Ingredients
Salad Ingredients
- 1 lb Bite Size Pasta- I used Radiatori
- 1 Cup Fresh Basil Leaves 1.5 oz of fresh basil
- 16 oz Mozzarella Pearls
- 3 Cups Grape Tomatoes
- ½ Cup Shredded Parmesan
Dressing Ingredients
- ⅓ Cup Olive Oil
- 1 tsp Minced Garlic
- 3 Tbsp Balsamic Vinegar
- Salt to taste
Instructions
- First - cook the pasta in salted water to al dente according to the package directions. Drain and rinse with cold water to cool the pasta.1 lb Bite Size Pasta- I used Radiatori
- In a medium size bowl whisk together the olive oil, minced garlic and balsamic vinegar. Set aside.⅓ Cup Olive Oil, 3 Tbsp Balsamic Vinegar, 1 tsp Minced Garlic
- Half or quarter the grape tomatoes into bite size pieces.3 Cups Grape Tomatoes
- Chop the basil into small pieces.1 Cup Fresh Basil Leaves
- Place the cooked pasta in an extra large mixing bowl.
- Add in the chopped tomatoes and basil, stir gently.1 Cup Fresh Basil Leaves, 3 Cups Grape Tomatoes
- Next add in the mozzarella and parmesan cheese and stir to evenly distribute.16 oz Mozzarella Pearls, ½ Cup Shredded Parmesan
- Pour the dressing over the pasta mixture and stir until everything is evenly coated.
- Taste test and add salt to taste.Salt to taste
- Cover and refrigerate for 30 minutes before serving.