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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Remember that one summer, spent mostly in my tiny apartment, dreaming of the Italian countryside? Yeah, well, this pasta salad is pretty much the culinary equivalent of that dream. It’s light, it’s bright, and it's stupid easy to throw together, even when you’re feeling less-than-inspired. I had a friend over last week. She took one bite, closed her eyes, and mumbled, "This tastes like sunshine and good decisions." I mean, could you ask for a better compliment?
What makes this salad sing isn't just the ingredients; it’s about using good ingredients. Fresh mozzarella (the kind that’s packed in water), sweet cherry tomatoes, basil straight from the garden (or, you know, the grocery store if you're like me and kill every plant you touch), and those intensely flavored sun-dried tomatoes packed in oil. It's also the quick but very delicious lemon vinaigrette that really ties everything together. A little garlic, some olive oil, and you have a flavor that just explodes.
Now, I’m not gonna lie. I’ve made some questionable food choices in my life (remember that kale smoothie phase? Shudder). But this Caprese pasta salad? It's a solid gold winner every single time. It's perfect as a side dish for a barbecue, a light lunch on a hot day, or even a satisfying snack straight from the fridge when you’re avoiding doing chores (guilty!). Plus, it’s endlessly customizable. Throw in some grilled chicken or shrimp for extra protein, or add some Kalamata olives for a briny kick. Just have fun with it!
Required Equipments
- Large Pot
- Colander
- Cutting Board
- Knife
- Mixing Bowl
- Whisk
Summer Caprese Pasta Salad with Sun Dried Tomatoes: Frequently Asked Questions
Summer Caprese Pasta Salad with Sun Dried Tomatoes
This Summer Caprese Pasta Salad with Sun-Dried Tomatoes is a fresh, vibrant dish that brings together the classic flavors of Caprese salad with a tangy twist. Perfectly simple to make and bursting with summer flavors, it's a crowd-pleaser for any occasion.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add 1 pound of pasta (rotini, penne, or your favorite short shape) and cook according to package directions until al dente. Make sure not to overcook it. Nobody likes mushy pasta!
- Drain and Cool: Drain the pasta and rinse it under cold water to stop the cooking process. This also helps to remove excess starch and prevents the pasta from sticking together. Let it drain completely and set aside. Pro-tip: A quick toss with a little olive oil while it's still warm will further prevent sticking. Even if you forget, it will be fine.
- Prepare the Tomatoes: Halve 1 pint of cherry tomatoes. If you’re feeling fancy, you can use a mix of colors and varieties. But, let’s be real, ain’t nobody got time for that on a Tuesday night. Also, drain about 1/2 cup of sun-dried tomatoes packed in oil, and roughly chop them. If they seem super oily, pat them dry with a paper towel.
- Assemble the Mozzarella: Drain 8 ounces of fresh mozzarella balls (bocconcini or ciliegine). If you’re using larger mozzarella balls, cut them into bite-sized pieces. Seriously, use the fresh stuff—it makes all the difference. The pre-shredded stuff just doesn't have the same flavor.
- Chop the Basil: Roughly chop about 1/2 cup of fresh basil leaves. Save a few whole leaves for garnish if you’re feeling extra. Basil is one of those smells that just makes me happy. Is that weird?
- Make the Vinaigrette: In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of lemon juice (freshly squeezed, please!), 1 clove of garlic (minced), 1/2 teaspoon of dried oregano, 1/4 teaspoon of red pepper flakes (optional, for a little kick!), salt, and black pepper to taste. Taste and adjust the seasonings as needed. The lemon juice really brightens up the flavor.
- Combine Ingredients: In a large bowl, combine the cooked pasta, cherry tomatoes, sun-dried tomatoes, mozzarella balls, and chopped basil. Pour the vinaigrette over the salad and toss gently to coat everything evenly. Be careful not to over-mix, or you’ll end up with a sad, squished salad.
- Chill (Optional): For the best flavor, cover the salad and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together. But, if you’re impatient like me, you can totally dig in right away.
- Serve and Garnish: Serve the Caprese pasta salad chilled or at room temperature. Garnish with a few whole basil leaves and a sprinkle of freshly ground black pepper, if desired. Maybe even a drizzle of balsamic glaze if you wanna get wild (i sometimes do!). Enjoy!
📝 Notes
- For a richer flavor, use high-quality balsamic glaze as a garnish.
- Add grilled chicken or shrimp for extra protein.
- Kalamata olives provide a briny kick.
- The pasta can be cooked a day in advanced.
🍎 Nutrition
Calories: 350 kcal
Protein: 15 g
Fat: 18 g
Carbohydrates: 40 g
Fiber: 3 g
Calcium: 150 mg
