Caprese Pasta Salad

If you love the flavors of caprese salad, you’ll love this light, fresh pasta version too.  I have tons of basil and tomatoes in my garden right now, and this is one of my favorite ways to use them.  This salad makes a wonderful summer meal on it’s own, and would be perfect for a neighborhood potluck or picnic.

The balsamic vinegar does give the pasta a bit of an unusual brown color, but it just wouldn’t be caprese without the balsamic!  If I make this ahead of time, I like to add the basil just before serving.  It’s also a good idea to test the salad and re-season if it’s been sitting in the refrigerator for awhile. 

Caprese-Pasta-SaladWB
Caprese Pasta Salad
Serves 8
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
334 calories
40 g
22 g
14 g
12 g
5 g
129 g
203 g
7 g
0 g
8 g
Nutrition Facts
Serving Size
129g
Servings
8
Amount Per Serving
Calories 334
Calories from Fat 122
% Daily Value *
Total Fat 14g
21%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 22mg
7%
Sodium 203mg
8%
Total Carbohydrates 40g
13%
Dietary Fiber 2g
9%
Sugars 7g
Protein 12g
Vitamin A
15%
Vitamin C
8%
Calcium
17%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4 cup olive oil
  2. 1/4 cup balsamic vinegar
  3. 2 tablespoons minced shallot
  4. 1 clove garlic, minced
  5. Salt and pepper, to taste
  6. 1 teaspoon sugar
  7. 2 cups cherry or grape tomatoes, halved
  8. 12 ounces uncooked pasta, such as campanelle, penne or fusilli
  9. 8 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
  10. 1/3 cup chopped fresh basil
  11. 1/2 teaspoon grated lemon zest
Instructions
  1. Whisk the olive oil, balsamic vinegar, shallot, garlic, salt, pepper and sugar in a large bowl.
  2. Add the tomatoes and gently toss. Marinate at room temperature, about 15 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
  4. Add the pasta and mozzarella to the tomato mixture and toss.
  5. Stir in the basil and lemon zest, and season with additional salt and pepper, to taste. Refrigerate, tossing occasionally, until serving.
beta
calories
334
fat
14g
protein
12g
carbs
40g
more
Let's Dish Recipes http://www.letsdishrecipes.com/
Who Dished It Up First: Adapted from Food Network

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Comments

  1. This type of pasta is one of my absolute favs. I will be making this next week!

  2. Perfect summer salad–I wish I had a plate right now!

  3. This looks wonderful! I love a good caprese salad!

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