Caprese Pasta Salad
When it's time for a summer holiday, there's nothing better than a pasta dish! And this Caprese pasta salad is one of the best! Made with penne and topped with cheese and olives as well as a homemade vinaigrette, it's the fresh flavor of summertime! Make this for your next party and wait for the compliments to roll in!
Servings 12 servings
Calories 267kcal
Ingredients
For the vinaigrette
- ¼ cup olive oil
- ¼ cup white balsamic vinegar
- 3-5 cloves garlic minced
- 1 tbsp Dijon mustard
- 1 tsp granulated sugar
- 2 tbsp red wine vinegar
For the pasta salad
- 1 lb penne cooked al dente and chilled
- 1-2 cups cherry tomatoes sliced (if large)
- 1 lb fresh mozzarella diced in chunks
- 1 cup marinated Greek olives pitted and sliced
- 1 cup loosely packed basil leaves torn
Instructions
- Bring 3 quarts of water to a boil in a large stockpot. Once boiling, add the penne. Cook the penne until al dente, meaning the pasta needs 1-2 minutes of additional cooking. Once cooked, drain the pasta. Place in the refrigerator to chill fully before assembling the dish.
- To assemble the salad, add the cherry tomatoes, olives, and mozzarella cheese to the chilled pasta.
- For the dressing, combine the olive oil, white balsamic vinegar, minced garlic cloves, Dijon mustard, sugar, and red wine vinegar. Shake to combine.
- To finish, pour the dressing on top of the pasta. Stir to combine. Top with the torn basil leaves right before serving.
Video
Nutrition
Serving: 1serving | Calories: 267kcal
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