ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Caprese Pasta Salad

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

 

Prep time 15 mins
Cook time 8 mins
Yield Serves: 8
Mozzarella balls, cherry tomatoes, and fresh basil make up this fresh Caprese Pasta Salad.

Ingredients

  • Salt and pepper
  • 1 recipe Basic Vinaigrette
  • 1 large shallot, finely chopped (about 1/4 cup)
  • 2 cloves garlic, minced
  • 3 cups cherry tomatoes, halved (about 1 lb.)
  • 1/3 cup pitted, chopped kalamata olives
  • 1 pound short pasta such as cavatappi or penne
  • 1/2 cup torn fresh basil leaves or baby arugula
  • 1 pound mozzarella balls, quartered if large or halved if small
  • 2 tablespoons finely grated Parmesan

Nutrition Information

  • calories 498
  • fat 24 g
  • satfat 7 g
  • protein 20 g
  • carbohydrate 47 g
  • fiber 3 g
  • cholesterol 30 mg
  • sodium 512 mg

How to Make It

  1. Bring a pot of salted water to a boil. Mix vinaigrette in a large bowl. Whisk in shallot, garlic, tomatoes and olives. Set aside to marinate for 10 minutes.

  2. Cook pasta in boiling water until al dente, about 10 minutes, or as package label directs. Drain pasta and immediately add to bowl with tomato mixture. Toss gently.

  3. Add basil, mozzarella and Parmesan to bowl with pasta mixture and lightly toss again. Season salad with salt and pepper and serve right away, or cover and refrigerate to serve cold.