Caprese Pasta Salad
The perfect Caprese pasta salad for a potluck or summer bbq!
Servings: 6 servings
Calories: 564kcal
Ingredients
DRESSING/MARINADE
- 2/3 cup olive oil (extra virgin is best)
- 4 - 5 Tbsp red wine vinegar
- 2 Tbsp capers, drained and roughly chopped
- 3 cloves garlic, finely minced
- 1/3 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
- 1/2 tsp kosher salt
- 1/4 - 1/2 tsp black pepper
PASTA SALAD
- 2 cups cherry tomatoes, halved
- 8 oz bocconcini mozzarella (or fresh mozzarella cut into 1/2 inch cubes)
- 12 oz dried orecchiette pasta (or other short cut pasta)
- 3 Tbsp pine nuts, lightly toasted (optional)
Instructions
- In a large mixing bowl, add dressing ingredients and whisk until well combined. Reserve 2 Tbsp of dressing, place in an airtight container and set aside.
- Add cherry tomatoes and fresh mozzarella to mixing bowl with the dressing and toss to combine. Let sit and marinate approximately 30 minutes.
- While the cheese and tomatoes are marinating, boil pasta according to package directions. Drain pasta and toss with a drizzle of olive oil. Let cool slightly.
- Add pasta to mixing bowl and toss to combine. Transfer to serving container, cover and refrigerate 1-2 days. Before serving, toss pasta salad with reserved dressing and serve.
Notes
Pasta salad can also be served warm.
Right before serving, drizzle with balsamic glaze if desired.
Nutrition
Calories: 564kcal | Carbohydrates: 45g | Protein: 15g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 311mg | Potassium: 284mg | Fiber: 2g | Sugar: 3g | Vitamin A: 595IU | Vitamin C: 16.3mg | Calcium: 161mg | Iron: 1.7mg
