Caprese Pasta Salad

Two bowls of pasta with tomatoes and herbs.

Make this easy, quick Italian style Caprese Pasta salad. It's vegetarian and great or a midweek lunch or a simple sad.

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Course: Lunch, Side Dish

Cuisine: American, Italian

Keyword: caprese pasta salad

Prep Time: 8

Cook Time: 12

Total Time: 20

Servings: servings

Ingredients

8.8 oz / 250g cavatappi pasta
¼ cup olive oil plus more for drizzling
½ teaspoon dijon
1 tablespoon white balsamic vinegar
1 large garlic clove grated
½ teaspoon dried oregano
Pinch of red pepper flakes
½ teaspoon flakey sea salt
¼ teaspoon ground black pepper
2 cups cherry tomatoes halved 9.9oz / 280g
1 cup mini mozzarella balls halved 5.6oz / 160g
2 spring onions finely sliced
1 cup loosely packed fresh basil finely sliced
¼ cup parmesan cheese shaved

Instructions

Bring a large pot of salted water to the boil. Add the pasta and cook according to the package instructions, cooking until al dente. Drain, toss with a drizzle of olive oil to prevent sticking, and spread on baking sheet to cool.
In a large bowl, whisk together the olive oil, dijon, vinegar, garlic, oregano, red pepper flakes, salt, and pepper.
Add the cooled pasta and toss to coat, then add the cherry tomatoes, mozzarella, spring onions, and basil and toss again.
Add the shaved parmesan and gently toss.
Season to taste and serve.

Notes

You can sub white balsamic for normal, it will just colour the pasta. Also, you could substitute with apple cider vinegar.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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