Description
This Caprese Pasta Salad is the perfect summer salad for parties and picnics. It’s easy to make with juicy cherry tomatoes, tangy sun-dried tomatoes, fresh basil, baby arugula (or spinach), mini bocconcini, and a light balsamic dressing.
Ingredients
Units
Scale
- 8 ounces uncooked fusilli
- 2 cups cherry tomatoes, halved (or grape tomatoes)
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped small
- 8-ounces mini bocconcini, drained of their brine
- 1/2 cup fresh basil, cut into thin ribbons
- 1 cup baby arugula, roughly chopped
- Balsamic glaze, for garnish (optional)
For the dressing:
- 1/3 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar (regular or white)
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, finely minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon fine sea salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Cook the pasta. Cook pasta in boiling salted water to 1 minute pasta al dente, following the package instructions. Drain in a colander and rinse under cool water for 30 seconds. Set aside.
- Make the pasta salad dressing. Meanwhile, in a jar with a fitted lid, add the extra virgin olive oil, balsamic vinegar, fresh lemon juice, finely minced garlic, dried oregano, fine sea salt, and black pepper. Seal the jar and give it a good shake until the dressing ingredients are well combined.
- Assemble the salad. In a large bowl, add the cooled pasta, cherry tomatoes, sun-dried tomatoes, mini bocconcini, fresh basil, baby arugula, and prepared dressing. Gently toss to combine. Taste and adjust with more salt or black pepper if needed.
- Let it rest, then serve. While you can eat this pasta salad immediately, it tastes best after letting it rest in the fridge for 30 to 60 minutes. This gives the pasta enough time to absorb some of the dressing and juices from the tomatoes. Serve garnished with a drizzle of balsamic glaze if using and enjoy!
Notes
- Fusilli substitute: You can use rotini, farfalle (bowtie or butterfly pasta), cavatappi, orecchiette or penne.
- I recommend cooking your pasta slightly past the al dente cooking time. Al dente pasta is best for eating hot pasta, but al dente pasta will get too tough and firm in a cold pasta salad.
- Leftovers? Once the salad has been tossed with the dressing and fresh ingredients, it will keep in the fridge for up to 3 days in an airtight container. Leftovers can be enjoyed chilled or at room temperature.
- Make-ahead suggestions: You can prep the salad and dressing (except for the fresh basil) up to 1 day in advance. Then combine the salad ingredients, dressing, and fresh basil when you’re ready to eat. Chopped basil wilts quickly, so it’s best to keep it separate and add it just before serving.
- Nutrition information is a rough estimate based on 6 servings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 339
- Sugar: 8.9g
- Sodium: 398mg
- Fat: 12.9g
- Saturated Fat: 1.7g
- Unsaturated Fat: 8.9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6.4g
- Protein: 16.2g
- Cholesterol: 7mg