Caprese Pasta Salad
This caprese pasta salad is made with mozzarella balls, cherry tomatoes, fresh basil, pasta, and a simple balsamic dressing.
Prep 25 minutes minutes
Cook 7 minutes minutes
Total 32 minutes minutes
Fat 176
Carbs 206
Protein 118
Yield 6
Salad
- 8 oz. uncooked cavatappi pasta
- 20 oz. cherry tomatoes halved
- 16 oz. small mozzarella balls halved
- 6-8 basil leaves roughly chopped
- 1 tablespoon aged balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon ground pepper
Dressing
- 2 tablespoons mayo
- 2 tablespoons aged balsamic vinegar
- 1 teaspoon dijon mustard
- 3 cloves garlic minced
- 3 basil leaves minced
- ¾ teaspoon salt
- ¼ teaspoon ground pepper
- 1 tablespoon lemon juice
- ¼ cup olive oil
Bring a large pot of salted water to a boil and add the pasta to the pot.
Cook the pasta until al dente, about 7-10 minutes. Strain the pasta and rinse with cold water.
Next, add the pasta, tomatoes, mozzarella balls, and basil leaves into a large bowl and toss to combine. Drizzle the balsamic vinegar, salt, and pepper over the ingredients and toss again. Set aside.
Prepare the dressing and add the mayo, balsamic vinegar, mustard, garlic, basil, salt, pepper, and lemon juice to a bowl and whisk the ingredients together.
Continue to whisk the ingredients together and drizzle the olive oil into the dressing until smooth.
Pour the dressing over the pasta salad and toss until all of the ingredients are coated in dressing.
Eat immediately or place the salad in the refrigerator to chill.
- You can use whatever fun pasta you would like.
- We used aged balsamic vinegar, but regular balsamic vinegar would work as well.
Calories: 2812kcal | Carbohydrates: 206g | Protein: 118g | Fat: 176g | Fiber: 12g | Sugar: 28g