Caprese Pasta Salad

5 from 2 votes

This recipe for Caprese Pasta Salad is a delightful twist on the classic Caprese salad and is full of fresh, summery flavor. Cherry tomatoes, mozzarella, and sweet basil are added to tender pasta and salami before everything gets tossed in a delicious tangy Italian dressing. This pasta salad is perfect for picnics or summer get-togethers and is sure to be a crowd-pleaser!

Prep Time20

Cook Time15

Total Time35

Course: Pizza and Pasta

Cuisine: Italian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Salad

Salt
1 pound rotini or penne pasta or other similar-sized pasta
2 tablespoons olive oil
2 pints (4 cups) cherry tomatoes halved
8 ounces small fresh mozzarella balls such as "Pearls," left whole or Ciliegine cut in half
4 ounces salami or pepperoni pork or turkey
1/2 small red onion finely chopped (approximately 1 cup)
1 large sprig fresh basil thinly sliced (approximately 1/2 cup)
1/2 cup freshly grated Parmesan cheese

Dressing

3/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice (approximately 1 large juicy lemon)
1/3 cup red wine vinegar
4 cloves garlic minced
2 teaspoons Italian seasoning
1 teaspoon crushed red pepper flakes or to taste and tolerance
Salt and freshly ground black pepper to taste

Instructions

Salad

Bring a large pot of salted water to a boil. Add pasta and cook just past the al dente stage. Drain, cool under cold running water, drain and drizzle with olive oil. Toss to coat and transfer to a large mixing bowl.
Add remaining salad ingredients.

Dressing

Whisk dressing ingredients together in a small bowl until emulsified. Adjust seasoning and acidity as desired.
Pour over salad, toss, and serve immediately.

Notes

SUBSTITUTIONS:

You can use any pasta you like, including gluten-free varieties.
If you do not consume pork, you can substitute turkey pepperoni.

TIPS:

While many pasta recipes specifically call for not rinsing the pasta after it has cooked, it is important to rinse it under cool water when making pasta salad. The starchiness of the pasta can cause it to stick together or clump, which is not what you want for a recipe like this.
Although fresh mozzarella is ideal, you can substitute regular cubed mozzarella for about half the price.

MAKE AHEAD:

The pasta can be cooked 1 day ahead of time. Toss with olive oil and refrigerate.
The dressing can also be made 1 day ahead of time; refrigerate until ready to serve.

Nutrition