Caprese Pasta Salad
Contents
The Caprese Pasta Salad is a refreshing and flavorful dish that captures the essence of summer with its vibrant colors and fresh ingredients. Combining the classic Italian Caprese flavors of juicy cherry tomatoes, creamy mozzarella, and aromatic basil with hearty pasta, this salad offers a delightful twist on a beloved favorite. Drizzled with a tangy balsamic glaze and extra virgin olive oil, it’s perfect as a light meal or a side dish for picnics and barbecues. Easy to prepare and packed with wholesome ingredients, this Caprese Pasta Salad is sure to become a staple in your culinary repertoire.
The Caprese salad is considered part of the Mediterranean diet because it incorporates key elements of this eating pattern. It includes fresh vegetables (tomatoes), healthy fats (olive oil), and dairy (mozzarella cheese), all of which are staples of the Mediterranean diet. This diet emphasizes whole, minimally processed foods rich in nutrients and antioxidants, promoting overall health and reducing the risk of chronic diseases.
Ingredients:
- 8 oz (225 g) pasta (penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1 cup fresh basil leaves, torn
- 2 tbsp balsamic glaze
- 2 tbsp extra virgin olive oil
- Salt and black pepper to taste
Delicious side dishes that would pair well with Caprese Pasta Salad:
Garlic Bread: Crispy on the outside and soft on the inside, garlic bread perfectly complements the flavors of the Caprese Pasta Salad.
Grilled Vegetables: A medley of grilled zucchini, bell peppers, and eggplant adds a smoky, savory flavor that pairs well with the fresh ingredients in the salad.
Bruschetta: Toasted baguette slices topped with a mixture of diced tomatoes, garlic, basil, and olive oil create a flavorful and crunchy side dish.
Antipasto Platter: An assortment of cured meats, olives, marinated artichokes, and cheeses provides a variety of flavors and textures that enhance the meal.
Caponata: This Sicilian eggplant relish made with tomatoes, celery, olives, and capers adds a tangy and slightly sweet accompaniment.
Spinach and Strawberry Salad: A refreshing salad made with baby spinach, fresh strawberries, red onions, and a light vinaigrette balances the savory pasta salad.
Prosciutto-Wrapped Melon: Sweet melon wrapped in salty prosciutto offers a delightful contrast of flavors and a light, refreshing side.
Roasted Asparagus: Simple yet flavorful, roasted asparagus with a squeeze of lemon and a sprinkle of Parmesan cheese pairs nicely with the Caprese flavors.
These side dishes will complement your Caprese Pasta Salad and create a well-rounded, delicious meal. Enjoy!
Step Instructions:
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool.
Prepare the Ingredients: While cooking pasta, halve the cherry tomatoes and mozzarella balls. Tear the fresh basil leaves into smaller pieces.
Assemble the Salad: In a large mixing bowl, combine the cooked pasta, cherry tomatoes, mozzarella, and basil leaves.
Dress the Salad: Drizzle the balsamic glaze and extra virgin olive oil over the salad—season with salt and black pepper to taste.
Toss and Serve: Gently toss all the ingredients until they are evenly coated with the dressing. Serve immediately or refrigerate for up to an hour before serving for a chilled salad.
Recipe: Caprese Pasta Salad
Caprese Pasta Salad
Ingredients
- 8 oz 225 g pasta (penne or fusilli)
- 1 cup cherry tomatoes halved
- 1 cup fresh mozzarella balls bocconcini, halved
- 1 cup fresh basil leaves torn
- 2 tbsp balsamic glaze
- 2 tbsp extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool.
- While cooking pasta, halve the cherry tomatoes and mozzarella balls. Tear the fresh basil leaves into smaller pieces.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, mozzarella, and basil leaves.
- Drizzle the balsamic glaze and extra virgin olive oil over the salad—season with salt and black pepper to taste.
- Gently toss all the ingredients until they are evenly coated with the dressing. Serve immediately or refrigerate for up to an hour before serving for a chilled salad.
