All of the classic flavors of Caprese salad combined with your favorite pasta to make this delicious Caprese Pasta Salad!
I hope you had a fun Memorial Day weekend! My baby sister got married in Cleveland. It was the perfect weekend and she made the most beautiful bride. This is the venue that she got married at in Akron, Ohio. Just beautiful.
I can’t believe how fast time flies and the fact that my little sister is married. It was perfect weather to share in her special day!
Caprese Pasta Salad
I haven’t done a post for our trip to Italy yet but while in Italy there were two things we couldn’t get enough of—bruschetta and caprese salad. Those seem like basic things we eat here in America but in Italy they taste so much fresher and so much better than here. I am sure the scenery helps a little too! 😉 Bruschetta in Italy is the perfect balance of crispy bread, garlic, fresh tomatoes and fresh olive oil with a little salt on top. My husband and I found a cute little happy hour spot in Florence where we would order a good bottle of Chianti Classico and eat bruschetta and people watched.
Now that I am home I am trying to perfect my bruschetta making skills so I can share a recipe with you all–even though I know it will never taste as good as it did there.
Caprese salad. This is something we eat a lot of in my house in the summer months. I always grow tomatoes and basil in my garden so it’s as easy as buying buffalo mozzarella and chopping everything up. A simple, delicious salad or side to a meal. In Italy the caprese was out of this world. It seemed like each restaurant did it differently whether it was drizzled with balsamic, on a bed of arugula or on little skewers, it was addictive. A good start to any meal!
This Caprese Pasta Salad came out my love for pasta salads and my love for caprese salad. The marriage of two great things that are easy to make and versatile. Pasta salads make great dishes to bring to a picnic or BBQ or to eat as a snack or have as lunches during a busy workweek.
I used farfalle pasta but feel free to use your favorite pasta or even whole wheat pasta. I used cherry tomatoes and quartered them but you could easily buy other varieties of tomatoes and chop them up. I suggest using fresh basil because the flavor and texture is much better for this salad then the dried stuff. As far as the dressing I did a crushed red pepper and garlic infused olive oil but you could also drizzle a little balsamic over the top or maybe some zesty Italian dressing.
Remember with pasta salads that the salad will soak up the dressing overnight so you may need to add more when you serve the salad. My husband actually isn’t a fan of pasta salads so he started heating this Caprese Pasta Salad up and turning it into a pasta dish for dinner. Can’t beat a dish that can be turned into a dinner within a few seconds.
[…] I always have a lot of fresh herbs to use up in the summer and today’s recipe for my Pesto Tortellini Pasta Bake is a great excuse to put that basil to good use. I grow at least three pots of basil each year. It is one of my favorite herbs to use in cooking and salads, like this Caprese Pasta Salad. […]
Monday 9th of March 2020
[…] mozzarella. I found pearl mozzarella which is small balls of mozzarella that works perfectly in a caprese salad or a warm pasta dish. If you can’t find that feel free to use any mozzarella cheese and chop […]
Thursday 6th of June 2013
I imagine I can make the pasta Salad the night before an event? Is it still just as good the next day?
Thursday 6th of June 2013
Absolutely! Just cover it in the fridge! I would wait to put the dressing on it because that might make it soggy. I would add half the dressing the morning of the party and then the other half at the time of the party and mix it in good.
Maureen | Orgasmic Chef
Friday 31st of May 2013
Gorgeous bride on a perfect day. Your salad would put a big smile on my face!
Kiran @ KiranTarun.com
Thursday 30th of May 2013
Beautiful couple and delicious eats! You are so so right about caprese salad :)