This Caprese Pasta Salad won’t get the backseat boot at your gathering this spring/summer. With its bright flavors and color, it will be a hit at any party! Bonus: It’s super easy to throw together and keeps well!
Caprese Pasta Salad is decidedly different from other pasta salads. You know: One of these things is not quite like the other.
That’s because most of the pasta salads I’ve eaten and researched contain some form of mayo fatty creamy ingredient. I don’t have anything against fatty creamy things, personally 🙂 Or, they usually contain a bottle of store-bought dressing that loaded with eerie ingredients.
But this Caprese Pasta Salad is a purely refreshing, welcome, and flavorful switch from the norm.
Packed with fresh herbs, tomatoes, fresh mozzarella, and extra virgin olive oil, we ate this pasta salad up with no guilt whatsoever. The flavors and fresh and delicious…perfect for spring and summer…
I served this Caprese Pasta Salad at a recent baby shower, along with several varieties of finger sandwiches, including this Chopped Egg and Bacon Sandwich. By the way, those sandwiches were the first thing to go. Guess nobody can say no to eggs ‘n bacon, not even a crowd of girls 🙂
This Caprese Pasta Salad went over very well, with many compliments on its flavor. The great thing about this Caprese Pasta Salad is how easy it is to make, and how incredibly well it keeps! It can keep chilled in the fridge for 2-3 days in an airtight container.
Most people don’t care about this, but the only thing that changes is that the uber green color from the fresh herbs starts to dull a little after 24 hours. This photo was actually taken the day after I made the pasta salad. The first day, the color was such a bright and vibrant green, it looked fake! I wish I had a photo of that to show you, because it was so vivid green at first, it looked like food coloring.
In the end, the taste is what counts, and this Caprese Pasta Salad won’t disappoint at all.
This Caprese Pasta Salad is simple, full of good nutritious ingredients, and tastes even better than it looks! The flavors meld together into a refreshing and pure pasta salad. It keeps very well chilled in fridge.
- 2 cups packed fresh basil leaves
- 2 cups flat parsley leaves
- 1 lb dry fusilli or rotini pasta
- 2/3 cup extra virgin olive oil, plus some for sprinkling
- 1/2 cup white balsamic vinegar
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 1 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper, plus more to taste
- 8 oz small fresh mozzarella balls, halved
- 1 pint cherry or grape tomatoes, seeded and halved
- 1/2 cup chopped green olives with pimientos
- In a large heavy pot, bring well-salted water to a boil. Cook pasta just until al dente, according to instructions, taking care not to cook past that. Drain fully but do not rinse. Transfer to a large serving bowl and sprinkle with a bit of olive oil, tossing so pasta is thinly coated.
- In the bowl of a food processor, combine the basil, parsley, olive oil, vinegar, shallot, garlic, salt, pepper. Pulse until finely chopped. Pour dressing over pasta and toss until evenly coated. Add more kosher salt and fresh black pepper to taste. If not serving immediately, wrap tightly and chill.
- When ready to serve, toss in the mozzarella halves, tomato halves, and olives, to combine well. Serve. Leftovers may be covered and chilled up to 3 days.
Source: Chew Out Loud, adapted from Love and Olive Oil
In case you wanted to see that Chopped Egg and Bacon Sandwich that was such a big hit at the baby shower:
This Bruschetta Pasta is simply delish. So simple, pure, and fabulous. It’s the kind of meal we love each spring and summer.
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