Pasta Caprese Salad

Pasta Caprese Salad


With the the kids heading back to school, this fabulous pasta salad will help you squeeze a little more summer out of your kitchen. This refreshing take on a classic Caprese salad makes for a delicious side dish at dinner or packs up as an excellent lunch for the kids to take to school or mom and dad to take to the office. Fresh mozzarella, plump ripe tomatoes and a hint of basil – delizioso!


Pasta Caprese Salad

Adapted from Food Network

Serves: 8


1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1 small clove garlic, minced
Kosher salt and freshly ground pepper
2 pounds fresh field or heirloom tomatoes, cored, seeded and cut into 1/2-inch pieces
1 pound pasta, such as penne or fusilli
12 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
1/2 cup chopped fresh basil
1/2 teaspoon grated lemon zest


  1. Whisk the olive oil, lemon juice, shallot and garlic in a large bowl. Season with salt and pepper. Add the tomatoes and gently toss. Marinate at room temperature, about 15 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
  3. Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.

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