Caprese Pasta Salad

I truly believe the definition of summer is a fresh caprese salad with tomatoes and basil straight from the garden. Another definition of summer is pasta salad. Combine the two and you have a pretty delicious pasta salad, that I love to eat and make. This is a great dish to serve at a picnic, potluck or even just a summer meal.

5 from 1 reviews
Caprese Pasta Salad
Prep time
Cook time
Total time
Cuisine: Salad, Pasta
Serves: 6
Pasta Salad:
  • 1 pound farfalle pasta (can substitute any variety)
  • 1 pint cherry or grape tomatoes
  • ½ cup shredded Parmesan cheese or 8 oz. ball of fresh mozzarella or mini mozzarella cheese balls
  • small handful of fresh basil leaves, chopped
  • ⅓ cup balsamic vinaigrette or 1 batch balsamic vinaigrette below (I have also used a Three Cheese Vinaigrette or White Balsamic Vinaigrette dressing as well before)
Balsamic Vinaigrette:
  • ⅓ cup extra virgin olive oil
  • 3 Tablespoons balsamic vinegar
  • 1 tablespoon honey
  • ¼ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  • ¼ teaspoon Italian seasoning
Pasta Salad:
  1. Cook the dry pasta in a large pot of salted water according to package directions. Drain pasta and rinse under cold water for about 1 minute to cool the pasta.
  2. In a large serving bowl, toss the pasta with the remaining ingredients including the dressing until combined.
  3. Serve immediately, or refrigerate in a sealed until serving.
Balsamic Vinaigrette:
  1. Whisk all ingredients together until combined.


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