Caprese Pasta Salad (Tomato Mozzarella Pasta Salad)
This Caprese pasta salad combines all the fresh ingredients from a Caprese salad in a delicious summer-friendly pasta salad format: ripe tomatoes, creamy mozzarella, fresh basil, and a simple dressing. This tomato mozzarella pasta salad can be enjoyed warm or chilled and can be made gluten-free and vegan. It's perfect for impressing at picnics, BBQs, potlucks, or can be a simple mid-week meal.
Cook the pasta according to the package instructions in salted water.If you want to enjoy the Caprese pasta salad immediately and not warm, then it's best to do this in advance to give the pasta some time to cool down.
Step 2: Prepare the ingredients
Meanwhile, as the pasta cooks, chop the tomatoes in half, and add the salt, pepper, garlic, olive oil, lemon juice, and fresh oregano to a bowl and combine, leaving it to "marinate."If you want more of a tomato sauce for the Caprese pasta salad, I recommend adding this mixture (minus the lemon juice and oregano) to a skillet and lightly frying until the tomatoes soften and start to release their juices. Then remove from the heat and allow to cool.
Slice the onion and add it to the bowl with the tomatoes.
Step 3: Assemble the tomato basil mozzarella pasta salad
Once the pasta has cooked, rinse it with cold water for about a minute (then drain) to get it to cool down faster.
Add the pasta to the tomatoes along with the bocconcini and some basil (I add the leaves whole; however, you could also chiffonade them) – enjoy!
How to Store?
Make ahead: to prepare this pasta salad in advance, I recommend assembling everything apart from the fresh herbs (which should be added just before serving). In fact, I recommend making it a day in advance if you can. When left to "marinate," this simple salad tastes even better!However, if you want to make it more than a day in advance, I recommend storing it undressed until about an hour before serving.
Store: store any leftovers salad in an airtight/plastic-wrapped container in the fridge for up to 4 days. Enjoy the leftovers chilled or heat them in the microwave or on the stovetop for a warmed Caprese pasta salad.Stir it before serving to make sure all the sauce and juices distribute throughout the pasta. The tomatoes will release juices as the salad sits - so stirring it helps to re-coat everything.
Notes
For mellow onion/garlic: feel free to lightly sauté the onion and garlic until translucent for a mellower flavor. You can do so while the pasta is cooking – it should only take several (3-4) minutes with a bit of olive oil. If you plan on cooking the tomatoes slightly, you can add them to the pan at the same time.
Make sure to cook the pasta al dente: if you overcook pasta for pasta salads, it can become mushy and stick together. That's not what we want! So instead, cook the pasta al dente – so there's a little bite to it still. 7-8 minutes tends to work with lots of dried pasta.
Save some dressing: if you are making this pasta salad ahead or plan to have leftovers, I recommend saving some of the dressing to one side to toss into the salad before serving the second time. Alternatively, you can just add a little additional olive oil and lemon juice (and possibly extra herbs, too) before serving.
Optional add-ins and Variations:
Pesto: pesto Caprese pasta salad is a match made in heaven; I recommend using some fresh pesto (like this Italian pesto or vegan pistachio basil pesto). Use it in place of the olive oil and lemon juice dressing.
Balsamic: balsamic vinegar/balsamic reduction is a popular addition to Caprese salad, the same can be said for this pasta salad. It's the piece-de-resistance!
Avocado: add some cubed/sliced avocado (1 medium avocado) for extra healthy fats and a creamy element. If you plan to make this salad in advance, only add the avocado before serving, so it doesn't brown.
Other vegetables: this salad is very versatile and can easily be bulked up with extra veggies (though it will become less of a Caprese salad dish the more you add to it). Some of my favorite add-ins include broccoli, corn, olives, cucumber, peppers, and mushrooms (sauteed until brown). I recommend adding between 1- 1 ½ cups of additional veggies.
Protein: to make more of a complete meal, you can bump up the nutrition of this salad with the addition of protein. If you eat meat, then chicken or shrimp will work well. For a meat-free option, I recommend either chickpeas or possibly a marinated tofu.
Extra greens: arugula or baby spinach make for great additions.
Pine nuts: I recommend lightly toasting a large handful of pine nuts until fragrant and lightly browned. Other nuts may also work – like pecans or pistachios.
Fish: sardines or anchovies seem to be popular additions (though I haven't tried).
Fruit: this might seem a little odd, but several fruits would pair well in this summer pasta salad - strawberries, raspberries, or peach are my favorites.
Check the blog post for more tips and serving suggestions.