Caprese Pasta Salad
This caprese pasta salad is made with pasta, juicy tomatoes, mozzarella, basil, and a simple balsamic dressing. It's perfect for potlucks, BBQs, or a light lunch!
Servings: 6
Ingredients
Pasta Salad
- 8 oz rotini pasta
- 1 pint cherry tomatoes halved or quartered
- 8 oz mozzarella balls halved
- 1 cup baby arugula or spinach
- ½ cup basil chopped
- sea salt and pepper to taste
Balsamic Dressing
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- ½ teaspoon sea salt
- fresh or dried herbs optional
Instructions
- Bring a large pot of lightly salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and transfer to a large mixing bowl.
- While pasta is cooking, make your balsamic dressing by adding all the ingredients into a blender. Blend until emulsified.
- Add tomatoes, mozzarella, baby arugula and fresh basil to the large bowl with the pasta.
- Add dressing on top and gently toss to coat. Taste and add additional salt and pepper, if needed. Serve right away or place in the fridge to chill before serving. Store in fridge for up to 4 days.
Notes
- Basil tip: Tear the basil leaves instead of chopping to avoid bruising and preserve their flavor.
- Storage: Store leftovers in an airtight container in the fridge. Best enjoyed within 3-4 days. Add fresh basil just before serving to keep it tasting fresh.
- Swap the pasta: If you need a gluten-free option and want to amp up the protein you can use chickpea pasta instead of regular pasta. I've made this recipe many times with chickpea pasta and it turned out great every time.
Nutrition
Serving: 1/6 of recipe | Calories: 346kcal | Carbohydrates: 34g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 242mg | Potassium: 179mg | Fiber: 2g | Sugar: 6g