This Caprese Pasta Salad combines the fresh, vibrant flavors of a classic Italian Caprese salad with tender pasta. The result is a colorful and delicious dish with mozzarella, juicy tomatoes, fragrant basil, and a zesty balsamic-lemon dressing. Perfect for a summer BBQ, a quick lunch, or as a side dish, this pasta salad is easy to make and ready in just 30 minutes!

Ingredients

For the Dressing:

• ¼ cup olive oil

• ¼ cup balsamic vinegar

• 2–3 tablespoons fresh lemon juice (about 1 large lemon)

• 1 clove garlic, minced

• 1 teaspoon Italian seasoning

• ¼ teaspoon kosher salt

• ¼ teaspoon black pepper

For the Pasta Salad:

• ½ lb dried pasta (farfalle or any small pasta shape)

• 8 oz mozzarella pearls or fresh mozzarella, cubed

• 2 cups grape tomatoes, sliced in half

• ¼ cup fresh basil leaves, thinly sliced

• Salt and pepper, to taste

Directions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain well and let it cool for a few minutes.

2. Make the Dressing: In a large mixing bowl, whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, Italian seasoning, kosher salt, and black pepper. Let it sit while preparing the salad.

3. Assemble the Salad: Add the cooled pasta to the bowl with the dressing and toss gently to coat.

4. Add the Ingredients: Add the mozzarella, halved tomatoes, and sliced basil leaves to the bowl. Gently fold everything together until well combined. Taste and adjust seasoning with salt and pepper if needed.

5. Chill and Serve: Serve immediately, or cover and chill in the refrigerator for 30 minutes to allow the flavors to meld. Just before serving, give everything a gentle toss and sprinkle with extra fresh basil, if desired.

Nutritional Value (Approximate per serving)

• Calories: 370 kcal

• Carbohydrates: 47g

• Protein: 11g

• Fat: 18g

  • Saturated Fat: 2g

• Sodium: 810mg

• Fiber: 3g

• Sugar: 3g