Caprese Pasta Salad Recipe
This Italian pasta salad is the ultimate summer crowd-pleaser—bursting with juicy tomatoes, creamy mozzarella, and fresh basil, all tossed with peppery arugula and pasta in a light olive oil dressing. It’s fresh, vibrant, and irresistibly Italian.
Servings: 8 servings
Ingredients
- 3 cups cherry tomatoes (I like cherry bombs variety) cut in half
- 1 ½ cups baby arugula salad pre wahsed (baby spinach also works)
- 16 ounces fresh mozzarella balls such as bocconcini, pearls, or ciliegine
- ½ cup good quality olive oil
- 2 tablespoons balsamic vinegar optional
- 1 pound fusili or short pasta of your choice
- ½ cup basil leaves torn by hand
- Salt and Pepper to taste
Instructions
- In a large serving bowl toss the tomatoes, olive oil, vinegar (if using), basil, salt and pepper. Let sit on counter for 5-10 minutes.
- Meanwhile, boil 6 quarts water and add 3 tablespoons of salt to season the pasta water. Cook pasta according to package directions for 'al dente' texture.
- While pasta is cooking add the arugula to the bowl of tomatoes and let sit until the pasta is done cooking.
- When pasta is done cooking, strain, and add to the bowl of prepared ingredients. Toss to coat evenly. Let cool for 5 minutes.
- Add the mozzarella balls on top and drizzle liberally with more olive oil and a little salt and pepper. If you add the mozzarella when the pasta is too hot is will melt and not taste or look the same.
- Serve warm, room temperature, or cold!
Notes
You can easily DOUBLE this recipe! You can press the 2X icon on the recipe and it will update the information for you!
Nutrition
Serving: 8g | Calories: 511kcal | Carbohydrates: 46g | Protein: 20g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 45mg | Sodium: 365mg | Potassium: 269mg | Fiber: 2g | Sugar: 4g | Vitamin A: 704IU | Vitamin C: 9mg | Calcium: 310mg | Iron: 1mg
