Caprese Pasta Salad
Caprese pasta salad pairs al dente pasta with juicy cherry tomatoes, creamy fresh mozzarella, and fresh basil, all kissed by a balsamic drizzle. Every bite bursts with vibrant, fresh flavor!
Servings: 12 servings
Ingredients
For the vinaigrette
- ⅓ cup olive oil
- ⅓ cup white balsamic vinegar
- 2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
For the pasta salad
- 1 pound fusilli (or any corkscrew-shaped pasta) cooked and chilled
- 1-2 cups cherry tomatoes sliced (if large)
- 1 pound fresh mozzarella torn or diced into chunks
- 1 cup marinated Greek olives pitted and torn or sliced
- 1 cup loosely packed basil leaves torn
Instructions
- Prepare the dressing: Combine the olive oil, white balsamic vinegar, minced garlic cloves, Dijon mustard, sugar, red wine vinegar, salt, and black pepper in a small bowl. Whisk to combine.⅓ cup olive oil, ⅓ cup white balsamic vinegar, 2 cloves garlic, 1 tablespoon Dijon mustard, 1 teaspoon granulated sugar, 2 tablespoons red wine vinegar, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper
- Assemble the salad: To the chilled pasta in a bowl, add the cherry tomatoes, olives, and mozzarella cheese.1-2 cups cherry tomatoes, 1 pound fresh mozzarella, 1 cup marinated Greek olives, 1 pound fusilli (or any corkscrew-shaped pasta)
- Finish assembly: Pour the dressing on top of the pasta. Stir to combine. Top with the torn basil leaves right before serving.1 cup loosely packed basil leaves
Video
Nutrition
Serving: 1serving | Calories: 339kcal