Easy Caprese Pasta Salad (with Mozzarella Balls)
Make a day ahead or enjoy this easy pasta salad in a few hours. ( The prep time below includes 2 hours of chilling in the refrigerator)
Servings: 6
Calories: 331kcal
Ingredients
- 1/2 lb. 8 oz. short dry pasta (gemelli, orecchiette, penne, fusilli, rotini, bowtie or small shells)
- 8 oz. small marinated mozzarella balls halved
- 1 cup 8 oz. cherry or grape tomatoes, halved
- 1/2 cup basil leaves packed, cut into ribbons
Caprese Pasta Salad Dressing
- 1/4 cup olive oil
- 3-4 Tbsp balsamic vinegar- start with 3 and add more later to your liking.
- 3 Tbsp lemon juice
- 1 large clove of garlic pressed
- 1 1/2 tsp Italian Seasoning
- 3/4 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp granulated garlic
Instructions
- Boil Pasta per directions on the packaging for al dente.
- Make the dressing: Mix olive oil, balsamic, lemon juice, pressed garlic, Italian seasoning, salt, pepper, and granulated garlic in a small mixing bowl, and set aside.
- Cut cherry tomatoes in half and cut basil into thin ribbons.
- Once pasta is done cooking, drain and run a little cold water just for about 1 minute. (We want the pasta to stay warm so the dressing soaks into the pasta better)
- Mix pasta, tomatoes, dressing and basil in a large mixing bowl and chill at least 2 hours. (If you can't wait 2 hours, just chill the pasta thoroughly under cold water)
- Once you are ready to serve the salad, mix in your cut mozzarella balls, adjust salt and pepper to taste and add a little bit of olive oil just to freshen it up and enjoy!
Video
Notes
Enjoy this salad within 2-3 days for maximum freshness
Nutrition
Calories: 331kcal | Carbohydrates: 32g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 14mg | Sodium: 325mg | Potassium: 175mg | Fiber: 2g | Sugar: 3g | Vitamin A: 237IU | Vitamin C: 9mg | Calcium: 162mg | Iron: 1mg