Rule #335: Keep it light and delicious.
Caprese Pasta Salad is a simple, light, and refreshing little side dish that pairs with so many of your favorite main dishes. It’s full of flavor and easy on the eyes. There’s just something about that red, green, and white that makes my tummy go yippity-yes!
I think the favorite part of this little number would have to be the homemade vinaigrette. It’s so simple yet so full of flavor. Plus, it’s super light and won’t leave your pasta all heavy and mayonnaise-y.
Like I said, my favorite part of this Caprese Pasta Salad is the homemade vinaigrette. I like to whip mine up in a little ole mason jar for easy shakin’ and pourin’. To make the dressing, combine 1/2 cup extra-virgin olive oil, 1/4 cup red wine vinegar, 1/2 tsp. garlic powder, a pinch of white sugar, 1/2 tsp. oregano leaves, 1 tsp. Kosher salt, and 1/4 tsp. freshly ground black pepper. Put the top on your mason jar and give ‘er a shake, or combine everything in a bowl and whisk until combined.
Next, in a large bowl, combine 1 lb. of cooked rotini pasta and a pint of cherry tomatoes, halved.
Then pour on your homemade vinaigrette and give everything a delightful lil’ toss. Cover and chill in the fridge for 1 hour to get all those flavors to get along.
After 1 hour of chilling, toss in your delicious mozzarella pearls or just chop up some mozzarella yourself.
Next, sprinkle on a good handful of beautiful chopped basil.
I like to give a little sprinkle of pepper on top for a little added flavor and sassy touch.
Can a pasta salad be sassy? Oh, I think so.
Just look at all those gorgeous colors. If it’s this pretty, it’s gotta taste good, right?
Grilled chicken or steak
Caprese Pasta Salad
- 1 lb. rotini pasta fusilli, bowtie, or macaroni work well, too
- Pint cherry tomatoes halved
- 8 oz. mozzarella pearls or 8 oz. chopped fresh mozzarella
- Handful of chopped fresh basil for garnish
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- ½ tsp. garlic powder
- Pinch white sugar
- ½ tsp. oregano leaves
- 1 tsp. Kosher salt
- ¼ tsp. freshly ground black pepper
To Make the Salad
- Bring a large pot of heavily-salted water to a boil. Cook the pasta until al dente (about 8 minutes). Drain and rinse.
- In a large bowl, combine the tomatoes and cooked pasta. Drizzle on the dressing, cover, and chill in the fridge for 1 hour.
- Then, toss in your mozzarella pearls and garnish with fresh basil.
To Make the Dressing
- Combine all ingredients in a mason jar and shake together or whisk together in a medium bowl until combined.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.