Caprese Pasta Salad Recipe
This Caprese pasta salad recipe is made with bow tie pasta, cherry tomatoes, and mozzarella cheese, all soaked in a delicious bail dressing.
Servings: 6 servings
Equipment
Ingredients
- 8 ounces bowtie pasta or other medium pasta noodles
- 8 ounces marinated mini bocconcini
- 1 ½ cups cherry tomatoes halved
- 2 tablespoons chopped fresh basil
- ½ cup balsamic vinaigrette*
Instructions
- Cook pasta al dente according to package directions. Rinse under cold water.
- Toss cooked and cooled pasta, mini bocconcini, cherry tomatoes, fresh basil and balsamic vinaigrette together in a large bowl.
- Refrigerate for an hour and toss before serving.
Video
Notes
- If there is no balsamic vinaigrette on hand, use Italian dressing with 2 tablespoons of balsamic vinegar added.
- Cook pasta al dente, for a chewy bite and to hold up to the liquids in the dressing.
- Toss pasta once or twice while in the refrigerator to redistribute flavors.
- Caprese pasta salad will keep in the refrigerator for 3-4 days.
Nutrition
Calories: 1083kcal | Carbohydrates: 54g | Protein: 26g | Fat: 87g | Saturated Fat: 15g | Cholesterol: 29mg | Sodium: 565mg | Potassium: 491mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2746IU | Vitamin C: 26mg | Calcium: 428mg | Iron: 3mg