Caprese Pasta Salad
Made with fresh tomatoes, mozzarella, basil and cooked pasta – paired with balsamic vinaigrette – this dish will please everyone! With this salad, you’ll have a delicious and healthy dish that feeds 4-6 people in no time.
Servings: 6
Calories: 339kcal
Ingredients
- 8 ounces farfalle pasta
- 12 ounces grape tomatoes
- ¼ cup fresh basil leaves about 10 large leaves
- 1 tablespoon olive oil
- 2 cloves garlic
- ¼ teaspoon kosher salt or to taste
- Fresh ground black pepper to taste
- ½ cup balsamic vinaigrette salad dressing
- 8 ounces fresh mozzarella pearls
Instructions
- Cook the pasta. Put a large pot of salted water on the stovetop to boil. When the water reaches a boil, add the pasta. Cook according to package directions. When the pasta is al dente, drain and set aside.
- While the pasta cooks, prepare the bruschetta. Halve or quarter the cherry tomatoes, depending on their size. Finely chop the basil. Mince the garlic. Add the tomatoes, garlic, basil, salt, pepper and 1 tablespoon olive oil to a small mixing bowl. Stir well to combine all the ingredients. Set aside, and allow the flavors to meld for 5-10 minutes.
- When the pasta is cooled, add the balsamic vinaigrette salad dressing, and mix to combine.
- Add the bruschetta and mozzarella pearls to the dressed pasta, and stir together well. Season with additional salt and pepper to taste.
Video
Notes
Feel free to substitute Roma tomatoes or cherry tomatoes for the grape tomatoes in this recipe. Just be sure to scoop out the seeds in larger tomatoes before dicing so that the dish doesn’t become too watery.
Feel free to substitute your favorite pasta in this recipe. I recommend a small pasta like fusilli or elbow macaroni.
Nutrition
Serving: 1 | Calories: 339kcal | Carbohydrates: 32g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 306mg | Potassium: 226mg | Fiber: 2g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 8mg | Calcium: 154mg | Iron: 1mg
