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Caprese Pasta Salad
Caprese pasta salad marries robust and creamy mozzarella with sweet, sun-ripened tomatoes. This simple, fresh pasta salad delivers the essence of an Italian summer right to your plate.
Prep Time
25
minutes
mins
Total Time
25
minutes
mins
Course:
Salad
Cuisine:
American
Keyword:
Caprese Pasta Salad
Servings:
8
people
Author:
Caytlin McCleery
Ingredients
16
ounces
pasta
rotini, shells, elbow, penne
1
pint
red cherry or grape tomatoes
halved
1
pint
yellow cherry or grape tomatoes
halved
8
ounces
mini mozzarella balls
1/2
cup
fresh basil
chiffonade
Dressing
1/2
cup
extra virgin olive oil
1/2
cup
white balsamic vinegar
3
tablespoons
honey
1
teaspoon
salt
, less or more to taste
1
teaspoon
black pepper
,less or more to taste
Instructions
Cook the pasta according to the package instructions. Drain and rinse with cold water until pasta is cooled.
In a large bowl, toss together chilled pasta, red tomatoes, yellow tomatoes, mini mozzarella balls, and basil.
In a mixing bowl, combine the olive oil, vinegar, honey and salt and pepper. Whisk together until well incorporated.
Pour dressing over tomatoes and basil. Season with salt and pepper (to taste) and toss to combine.
Nutrition
Calories:
262
kcal
|
Carbohydrates:
17
g
|
Protein:
7
g
|
Fat:
20
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
10
g
|
Cholesterol:
10
mg
|
Sodium:
604
mg
|
Potassium:
480
mg
|
Fiber:
2
g
|
Sugar:
12
g
|
Vitamin A:
615
IU
|
Vitamin C:
23
mg
|
Calcium:
131
mg
|
Iron:
2
mg