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    In the Kitch » Recipes » Salads

    Updated: Jul 11, 2024 · Published: Jan 11, 2021 by Joss Dyckson · This post may contain affiliate links ·

    Easy Caprese Pasta Salad

    Jump to Recipe
    Caprese pasta salad on clear plate with text overlay that says 'caprese pasta salad'.

    Cool and refreshing, this easy Caprese pasta salad takes a classic summer dish and adds a delicious Italian twist. It takes under 20 minutes to prepare and uses only a few, simple ingredients. At that point, you can either serve it immediately or give it a chill in the fridge.

    Caprese pasta salad with tomatoes and mozzarella on clear glass plate.

    It's not a coincidence that this salad contains all of the colors of the Italian flag. This recipe was inspired by the classic Italian Caprese salad, which consists of simply tomatoes, mozzarella and basil (similar to a burrata salad). I’ve added some basil pesto and sun-dried tomatoes for an extra flavor burst.

    Anyone who enjoys Italian cooking knows that there's nothing more delicious than a savory pesto or a fresh tomato just picked off the vine.

    If you are a fan of pasta salads, I think you'll also enjoy my dill pickle pasta salad and creamy tuna pasta salad.

    Jump to:
    • Caprese Pasta Salad Ingredients
    • How to Make it
    • Serving Suggestions
    • 3 Mistakes to Avoid When Making Pasta Salad
    • Recipe FAQs
    • More Delicious Salad Recipes to Try
    • 📋Recipe

    Caprese Pasta Salad Ingredients

    Caprese pasta salad ingredients labeled.
    • Orecchiette pasta - Orecchiette is a small ear-shaped pasta. I love the way it holds the pesto due to its shallow bowl shape. It may be a little more difficult to find in the grocery store. If this is the case, you can substitute with medium shell pasta or another short-cut pasta.
    • prepared basil pesto - This serves as the dressing for this pasta salad.
    • Roma tomatoes - Cherry tomatoes would also work.
    • sun-dried tomatoes - The oil-packed, sliced kind in a jar, which you can usually find in the pasta aisle.
    • bocconcini cheese balls - Bocconcini are small balls of mozzarella that you should be able to find easily in the deli cheese section in small containers.
    • fresh basil leaves - To garnish.

    *Check recipe card for ingredient amounts.

    How to Make it

    Orecchiette pasta in metal colander.

    Step #1. Cook the Pasta. In a large pot of salted boiling water, cook pasta according to package directions, until al dente. Drain the pasta, rinse with cool water and transfer to a large bowl.

    Orecchiette pasta combined with basil pesto in large bowl.

    Step #2. Add the Pesto. Add the pesto sauce to the pasta. Mix well. Season with salt and pepper, to taste.

    Caprese pasta salad ingredients in large bowl with wooden spoon.

    Step #3. Combine with Other Ingredients. Add the chopped tomatoes, sun-dried tomatoes and bocconcini balls. Mix again.

    Caprese pasta salad on clear glass plate and small bowl of sun-dried tomatoes in the background.

    Step #4. Serve. Garnish with fresh basil leaves and serve. You can also chill it for an hour or two before serving.

    Serving Suggestions

    This dish makes a great starter salad for a multi-course Italian meal. With sun-dried tomatoes and a flavorful basil pesto, this pasta salad will put your guests in the mood for the best Italian food they've ever had. You can also serve it as a side dish or offer small servings as an appetizer.

    • Temperature. Serve it warm or cold, it's up to you.
    • Mains. Stick to the Italian theme and try this Italian sausage sandwich. Or, adding a lean meat like diced blackened chicken breast makes this dish heartier and more suitable for a main course. It also tastes amazing next to a grilled burger or steak like carne asada; you can check out how to grill juicy carne asada here.
    • Drinks. If you are looking for a wine to serve it with, a rosé pairs wonderfully with fresh tomatoes. An Italian wine such as Vermentino would also work. For a cocktail idea, try this easy peach Bellini recipe.

    3 Mistakes to Avoid When Making Pasta Salad

    1. Over-cooking your pasta. You want to cook the pasta 'al dente' which means tender but still firm to the bite. Rinsing the pasta with cool water will stop the cooking process. This is the best texture for pasta salad.
    2. Letting the pasta cool completely before dressing. Dressing the pasta when it's still slightly warm will allow it to really absorb those flavors.
    3. Not seasoning enough. Even though pasta salad contains ingredients like cheese and pesto, you are still going to need to season that pasta to get the flavors on point.

    Recipe FAQs

    What is caprese pasta salad made of?

    It combines classic ingredients like mozzarella, tomatoes and fresh basil with short-cut pasta. It's great for potlucks, picnics and barbecues.

    How long does Caprese pasta salad last in the fridge?

    Store this salad for up to 4 days in the fridge in an airtight container.

    Caprese pasta salad on a fork.

    More Delicious Salad Recipes to Try

    • Chickpea and salmon salad in bowl with lemon slices.
      Easy Chickpea Salmon Salad
    • Smoked salmon pasta salad in black dish.
      Smoked Salmon Pasta Salad
    • Kimchi salad in salad bowl on wooden background.
      Kimchi Salad
    • Taco pasta salad in a bowl with forks on the side.
      Taco Pasta Salad

    If you tried this Italian Caprese Pasta Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Caprese pasta salad with pesto on clear plate.

    Easy Caprese Pasta Salad

    Joss Dyckson
    Cool and refreshing, this easy Caprese pasta salad takes a classic summer dish and adds a delicious Italian twist. This recipe combines cooked pasta with a blend of basil, tomatoes and bite-sized balls of mozzarella cheese that add a light creaminess to the dish.
    5 from 2 votes
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    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Salad, Side Dish
    Cuisine Italian
    Servings 6
    Calories 296 kcal

    Ingredients
     
     

    • 3 cups Orecchiette pasta - or medium shells
    • ¼ cup basil pesto
    • 2 cups Roma tomatoes - chopped
    • ½ cup oil-packed sun-dried tomatoes - drained of the oil and sliced
    • 2 cups bocconcini cheese - sliced in half
    • fresh basil leaves - to garnish
    • salt and pepper - to taste

    Instructions
     

    • In a large pot of salted boiling water, cook pasta according to package directions, until al dente (tender but still a bit firm).
      3 cups Orecchiette pasta
    • Drain the pasta, rinse with cool water and transfer to a large bowl.
    • Add the pesto sauce to the pasta. Mix well. Season with salt and pepper, to taste.
      ¼ cup basil pesto
    • Add the chopped tomatoes, sun-dried tomatoes and bocconcini balls. Mix again.
      2 cups Roma tomatoes, ½ cup oil-packed sun-dried tomatoes, 2 cups bocconcini cheese
    • Garnish with fresh basil leaves and serve. You can also chill it for an hour or two before serving if desired.

    Equipment

    • Colander

    Notes

    • You can serve this salad as a side dish or offer small servings as an appetizer.
    • Adding a lean meat like shredded chicken makes this dish heartier and more suitable for a main course.
    • Store this salad for up to 4 days in the fridge in an airtight container.

    Nutrition

    Calories: 296kcalCarbohydrates: 34gProtein: 13gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 151mgPotassium: 414mgFiber: 3gSugar: 3gVitamin A: 983IUVitamin C: 20mgCalcium: 156mgIron: 1mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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    Comments

      5 from 2 votes (1 rating without comment)

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      Recipe Rating




    1. Marcellina says

      January 20, 2021 at 1:58 am

      All my fav ingredients! Love this recipe.

      Reply
      • Joss D says

        January 20, 2021 at 10:28 am

        Thanks Marcellina!

        Reply

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    Hi, I'm Joss!

    I am the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!

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