Caprese inspired pasta salad is perfect for summer! All you need is 20 minutes and a few fresh flavors like tomatoes, basil, and fresh mozzarella.
Caprese salad is one of my favorite meals to prepare in the summer. It’s simple, fresh, and can be eaten as a snack or appetizer.
This caprese inspired pasta salad is so simple to make, and a delicious meal prep to keep around for the week. Although it’s not traditionally made with balsamic, I made this salad using the classic ingredients, with the addition of pasta and balsamic vinegar.
Easy Pasta Salad
Pasta salads are a weekly staple in our house since they’re so versatile and easy to make. The longer they sit, the better they taste. Plus you can serve them cold or at room temperature!
Just toss together your favorite pasta with some fresh veggies and cheese, and dress it up in you’re go-to dressing.
What you’ll need to make Caprese Pasta Salad
- Pasta- any pasta variety would be delicious in this recipe. If needed, you can use your favorite gluten-free pasta
- Fresh mozzarella
- Grape or cherry tomatoes
- Basil
- Olive oil
- Balsamic vinegar
- Salt & pepper
This recipe is truly one of the easiest recipes to make!
You can enjoy this pasta salad cold or at room temperature, and serve it with your favorite side of protein. It’s perfect for a crowd, and can easily be prepared ahead of time.
This recipe is delicious, simple to make, and perfect for these warmer months! I can’t wait for you guys to try it.
Other simple recipes you’ll love:
Roasted Cauliflower Lentil Salad
Citrus & Herb Salmon
Mediterranean Chickpea Salad
Harissa Salmon Bowls with Roasted Chickpeas
Caprese Pasta Salad
Ingredients
- 12 oz pasta of choice, I used rigatoni
- 1 pint grape tomatoes, chopped
- 8 -10 oz fresh mozzarella
- 1/3 cup fresh chopped basil
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
- Optional topping: balsamic glaze
Directions
- Bring a large pot of salted water to a boil and cook your pasta as instructed on package. Drain the pasta and transfer it to a large mixing bowl
- Toss the pasta with the olive oil, balsamic vinegar, and salt and pepper. Adjust the salt to your liking.
- Mix in the chopped tomatoes, sliced fresh mozzarella and chopped basil.
- Combine everything together and add another light pinch of salt and pepper if needed.
- Serve cold or at room temperature. I like to top my serving with a drizzle of balsamic glaze.
- Leftovers will stay fresh in the fridge for 5-6 days.
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