Caprese Pasta Salad

• 8 oz pasta (rotini or farfalle)
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini), quartered
• 1/4 cup fresh basil leaves, torn
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: 1/4 cup pitted Kalamata olives, sliced

Steps

1. 1 Cook the pasta according to package instructions until al dente; drain and rinse under cold water to cool.
2. 2 In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and basil.
3. 3 Whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper in a small bowl.
4. 4 Pour the dressing over the pasta mixture and toss to coat evenly.
5. 5 If using, add the Kalamata olives and gently toss again.
6. 6 Cover and refrigerate for at least 30 minutes to let flavors meld before serving.

Nutrition

Tips

• For a gluten-free option, use gluten-free pasta.
• Reserve some basil for garnish to add a pop of color just before serving.
• This salad tastes even better the next day as the flavors deepen.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Give it a good toss before serving again.

Serving Suggestions

• Pair with grilled chicken for a heartier meal.
• Serve with a crusty baguette and a simple green salad.

FAQ