Description
This Caprese Pasta Salad is a quick and flavorful summer favorite packed with fresh cherry tomatoes, mozzarella, basil, and a lemony balsamic dressing. Great for picnics, meal prep, or easy weeknight dinners.
Ingredients
Scale
- 8 ounces cavatappi or rotini pasta
- 3 cups cherry tomatoes, halved
- 1 cup mini mozzarella balls, halved
- ½ cup thinly sliced red onion
- 1 heaping cup fresh basil leaves, torn
- ⅓ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- ¼ cup grated pecorino cheese
- ¼ cup shaved pecorino for garnish
- 2 garlic cloves, grated
- 1 teaspoon sea salt
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook pasta just past al dente. Drain, drizzle with olive oil, and let cool.
- In a large bowl, whisk together olive oil, lemon juice, balsamic vinegar, grated pecorino, garlic, salt, and pepper.
- Add cooled pasta and toss to coat. Add tomatoes, mozzarella, red onion, and basil. Toss again.
- Top with shaved pecorino and a few basil leaves before serving. Adjust seasoning if needed.
- Serve cold or at room temperature. Store leftovers in an airtight container for up to 3 days.
Notes
To make this recipe vegan, swap mozzarella with a dairy-free cheese and use nutritional yeast instead of pecorino.
This salad can be made ahead—just store the basil separately and add before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg