Caprese Pasta Salad
My spin on a Caprese salad!
It wasn’t until recently that I discovered a love for Caprese salads, or bocconcini cheese in general for that matter! I have been making traditional Caprese Salads at least once a week for lunch and they are so tasty! Today I thought I would try adding pasta to it (hoping my little ones would eat it that way) and serving it as a side for dinner. I substituted the fresh basil leaves that I normally use with baby spinach and used a fresh basil purée that I had on hand instead, and it turned out incredible! My kids don’t love the whole basil leaves so this was a perfect way to incorporate the basil flavor. The baby spinach leaves have a much milder flavor that my kids appreciated, while still giving the pasta salad that traditional Caprese salad look. I have a feeling that I will be making this dish a lot this summer.
Begin by cooking your pasta. Any kind of shape will work, however I recommend using something bite sized and similar in size to the bocconcini cheese and tomatoes.
Wash and dry the baby spinach. I also like to cut the bocconcini cheese balls in half as well as the tomatoes.
Whisk up the ingredients for the dressing and pour over the pasta.
Add in the remaining ingredients, give everything a stir and enjoy!
To me this pasta salad tastes the best served at room temperature, but if you are making it ahead just remove it from the fridge for a bit before serving.
Enjoy!
Caprese Pasta Salad
Recipe details
- 4-6 Servings
- Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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