Caprese Pasta Salad is a simple, flavor packed twist on a classic caprese salad. Juicy tomatoes, creamy mozzarella, and bright, fresh Italian flavors turned into a hearty, satisfying summer side dish with tender pasta.
½packet Italian dressing seasoning mix(I use this one)
¼cupItalian dressing
¼tspcoarse salt
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Instructions
Bring a large pot of salted water to a boil and cook about 8 ounces short shaped pasta (rotini or gemelli work well). Cook until al dente (tender but still with a slight bite). Drain and set aside.
While the pasta cools, slice 1 cup grape tomatoes and 1 cup of mozzarella balls in half. Note: If using mozzarella pearls, you can leave them as-is.
Add the cooled pasta to a large bowl, then toss in the tomatoes and mozzarella cheese.
Pour in about 1/4 cup Italian dressing, sprinkle in 1/2 packet Italian seasoning mix, and 1/4 t salt. Toss everything together until well coated.
Chop a handful of fresh basil and fold it into the salad. Tip: If serving the pasta salad at a later time, hold off adding the basil until you are ready to serve it so that basil stays fresh and does not wilt.
You can serve this right away, but it’s even better after chilling for 30 minutes so the flavors can soak into the pasta.