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What do you get when you mash-up a classic Italian salad with carbs? Delicious caprese pasta salad! A perfect side dish and a summer staple. Full of fresh mozzarella, juicy tomatoes, and fresh basil, this simple side dish amps up the flavor even more with a tomato pesto dressing and balsamic reduction.
If you are anything like me, you love the idea of loading up pasta with literally anything I can think of. Could a more perfect meal be made? Pasta salads are a warm weather staple, so why not take the classic and add a new flavor profile to it?
Caprese Pasta Salad
If you are not familiar, AKA you live under a rock and have never been to an Italian restaurant, a caprese salad is a simple Italian salad served as an appetizer to meals. The dish is made of sliced fresh mozzarella, sliced tomatoes, and basil leaves. It is typically served in an alternating layered pattern, and topped with a balsamic drizzle and olive oil.
This pasta salad takes all of those elements and adds one key component: pasta!!!! Start by boiling 1lb of your favorite pasta in salted water. I used rotini because I love how all of the grooves hold sauces/dressings, but short cut work great as well. Cook for 8-11 minutes, or until al dente. Drain the pasta but do not rinse it! Allow it to cool, and transfer to a large bowl.
To the bowl, add in 12 oz of mozzarella pearls, 3/4 cup of julienned basil, and 1 cup of halved cherry tomatoes. Stick this in the fridge to chill while you make the dressing and reduction for the pasta.
Dressing and Balsamic Reduction
Now that the pasta salad is assembled, let’s get this baby dressed! First let’s make the balsamic reduction. In a sauce pot over medium heat, bring 1 cup of balsamic vinegar to a gentle simmer. Allow it to reduce to about 2-3 tbsp and set aside. In a small bowl, make the dressing. Mix together
- 4oz sun-dried tomato pesto
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp italian seasoning
Pour the dressing over your pasta mixture and mix to coat. When you are ready to serve, drizzle with the balsamic reduction and enjoy. When you are ready to put the leftovers away, store this in an airtight container for up to 1 week. Trust me, it gets better with time. Your summer staple pasta salad has now officially been replaced by this caprese pasta salad, and there is no turning back.
Want More Cold Side Dish?
- Mediterranean Chickpea Salad
- Elote Pasta Salad
- Loaded Potato Salad
- BLTA Pasta Salad
- Chicken Kale Caesar Salad
Caprese Pasta Salad
Ingredients
- 1 lb rotini pasta
- 12 oz mozzarella pearls
- ¾ cup basil julienned
- 1 cup cherry tomatoes halved
- 1 cup balsamic dressing for reduction
- salt and pepper
Dressing
- 4 oz sun dried tomato pesto
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 tbsp italian seasoning or dried basil
Instructions
- Cook pasta according to package directions in salted boiling water, or until al dente, about 8-11 minutes. Drain but do not rinse, allow to cool
- While pasta is cooking, pour 1 cup of balsamic vinegar into a saucepot over medium heat. Allow to simmer, not boil, until the vinegar reduced down to about 2-3 tbsp
- In a large bowl, mix together pasta, mozzarella, tomatoes, and basil.
- Mix together all of the dressing ingredients and pour over pasta. Mix to coat. Season with salt and pepper to taste.
- Drizzle with balsamic reduction and serve immediately or place in the refrigerator or an airtight container.
