Easy Caprese Pasta Salad - The Kitchen Garten

Insalata Caprese is the actual name of the Caprese salad and it hails from the island of Capri in the Mediterranean. I wouldn’t mind a trip to Capri just to see where this “Salad of Capri” got its start.

Caprese salad takes the best tastes of summer, fresh ripe tomatoes and vibrant basil, and pairs it with rich, creamy mozzarella (not the hard block), and tangy balsamic vinegar with olive oil. Everything about this salad screams Mediterranean! For a classic Caprese salad recipe, check out Skinnytaste’s recipe.

So why not take a step onto the sun soaked shores of Capri and try this Carpese Pasta Salad that can be easily made in less than 30 minutes? Your family will thank you.

• 1 lb shell pasta (or your favorite tubular or spiral pasta)
• 1-2 cups of chopped tomatoes (grape varieties work well here)
• 1 cup chopped basil ( grow your own!)
• 8 oz. fresh mozzarella (soft, white variety, not the hard block if possible)
• 1/2 cup olive oil
• 1/3 cup balsamic vinegar
• 2 garlic cloves, pressed
• salt and pepper to taste

1. Begin by boiling your pasta according to package directions. Set aside cooked pasta and allow to cool for several minutes. (To keep pasta from sticking, drizzle with a bit of olive oil.)
2. While pasta cooks and cools, chop tomatoes and basil, and cube mozzarella.

3. Combine tomatoes, cheese, and basil with pasta and mix well.

4. Make dressing by whisking together olive oil, garlic, and vinegar. Add salt and pepper to dressing to taste. Add to pasta salad, and stir to combine.

5. Serve immediately, or refrigerate until ready to serve. I like to give it a little time in the fridge for the dressing to soak into the pasta, but if you’re in a time crunch, no worries!

• Add grilled chicken for a protein-rich addition that will make this a complete meal.
• Use different shapes and varieties of pasta, such as spiral or rotini, and even try black bean pasta or lentil pasta.
• Swap out the pasta for a gluten-free type.
• Double up the tomatoes, cheese, and basil for a pasta salad more reminiscent of a traditional Caprese salad.
• Use a store bought balsamic vinaigrette (such as Newman’s Own) if you don’t want to make one.

Store pasta salad in the refrigerator until ready to serve, and keep leftovers in an airtight container in the refrigerator. Any leftover salad should be good for 4-5 days after making. After this point, the basil can begin to brown and be unappetizing.

Want to grow the fresh ingredients from this pasta salad at home? Check out my tutorials on how to grow tomatoes and basil, so you can have the freshest ingredients possible at your fingertips!

• How to Plant Tomatoes
• Tips for Growing Tomatoes
• How to Prune Basil for Larger Yields
• How to Prune Tomatoes

I’d love to know if you give this fresh Caprese pasta salad recipe a try and if you tried any variations yourself! Have a great week and happy gardening!