Caprese Pasta

5 from 1 vote

This Caprese Pasta is a recipe you can eat warm or cold. Your guests will love this as a main dish or a cold salad paired with grilled meats or seafood!

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: Italian

Keyword: Caprese Pasta Salad

Servings: servings

Author: Julia Jolliff

Ingredients

8 ounces pasta I like to use a medium sized pasta
8 ounces mozzarella balls {or any fresh mozzarella chopped into small pieces}
10 ounces cherry tomatoes cut in half
4 garlic minced
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar {optional}
1 teaspoon oregano
1 teaspoon crushed red pepper {optional}
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup fresh basil chopped
1/4 cup Parmesan cheese freshly grated

Instructions

Cook the pasta according to the package until al dente. Drain and run under cold water. Set aside. In a large mixing place the tomatoes, mozzarella and the pasta.
In a small mason jar or salad dressing container mix together the garlic, olive oil, balsamic vinegar, oregano, crushed red pepper {optional}, salt and pepper. Mix well.
Pour the dressing over the pasta and gently toss. Add the basil, Parmesan cheese and stir everything together.
Serve or store in an airtight container in the fridge. If you are storing in the fridge you may need to add a bit more olive oil and balsamic vinegar because the pasta will soak some of that up. To make a warm version, cook the pasta according to the package. Drain and set aside.
In a large skillet heat 2 Tablespoons of extra virgin olive oil over medium heat. Add the garlic in and sauté for about 2 minutes. Add the tomatoes and continue to sauté until the tomatoes are just soft and begin to pop open.
Stir in the pasta along with the remaining olive oil, balsamic vinegar, oregano, crushed red pepper {optional}, salt and pepper. Add the basil, mozzarella cheese and Parmesan cheese. Remove from the heat and serve with crusty bread and a salad.

Nutrition