This easy Italian pasta salad (pasta caprese) is really going to change the way you think about pasta salad because it is so good. This tomato and mozzarella pasta with a delicious balsamic and olive dressing is a classic recipe for Caprese pasta salad and the perfect no mayonnaise pasta salad to take on your next picnic.
About this pasta Caprese:
Though the ingredients are simple and similar to other pasta salad recipes, the techniques when making this Caprese pasta is what really makes it shine. This is also a penne pasta salad not like the traditional American pasta salads with elbow macaroni. I prefer the larger pasta shape!
The flavors in this Italian pasta salad are a little zesty from the balsamic vinegar, a little heat from the garlic and cayenne and delicious freshness from the mozzarella, basil and tomatoes.
Here are the ingredients you will need to make this Italian Pasta Salad:
- Pasta
- Fresh Basil
- Fresh mozzarella
- Tomatoes
- Olive oil
- Balsamic vinegar
- Fresh garlic
- Cayenne pepper
- Kosher salt
I do not recommend substituting any of the ingredients. The fresh ingredients and the balsamic are what make this dish so amazing.
You can adjust the quantities however and it will still be amazing. I love adding a little more balsamic and cayenne pepper!
As I mentioned above, the reason this pasta salad recipe is so good is because of the techniques used to make it. If you follow them, you will have the perfect pasta salad!
Steps to make this Pasta Caprese:
- Bring a large pot of water to a boil.
- Blanch tomatoes to remove the skin.
- Boil your pasta.
- Slice your garlic
- Next dice up your tomatoes.
- Make your balsamic sauce.
- Cut up your fresh mozzarella .
- When your pasta is cooked, add it to your bowl with the sauce and toss well.
- Taste for seasoning
- Once it is perfectly seasoned to your taste, add your fresh mozzarella.
- Plate and serve!
This is a dish that is often requested by my friends and family. The great part about this Italian pasta salad is that it is not served hot but warm (more like a warm room temperature) and can be used in lunches or picnics because there is no meat. Just make sure you pack a mint because of the garlic 🙂
This zesty Italian pasta salad is great any time of year but it is the best in the summer when basil and tomatoes are in abundance.
Common Questions About Making this Italian Pasta Salad:
Do I need to rinse the pasta for pasta salad?
No, rinsing the pasta is not necessary and the starches left behind from not rinsing will help the sauce stick.
Is it best to make pasta salad the day before?
For this pasta salad recipe, you do not need to make it the day before. Other mayonnaise based recipes woul dhave you do that but this can be made the day it is ready to be eaten.
What goes with Caprese pasta?
There are so many things that go well with pasta salad and pasta salad can be served as the main dish as well. My favorite things to pair with this Italian pasta salad are:
- Citrus chicken skewers
- Tomato and garlic rubbed crostini
- Oregano crostini
- Spinach and mushroom salad
- Parmesan Olive Oil bread with dipping oil
You can also check out these other Easy Italian Pasta Recipes:
- Pasta Carbonara
- Pork Bolognese
- Italian Macaroni and Cheese
- Pesto Pasta Salad
- Homemade pesto without pine nuts
- Traditional Bolognese
- Pasta with Burst Cherry Tomatoes
- Cheese Tortellini with Sauce
Best Ever Pasta Salad
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
Ingredients
- 1 pound penne pasta
- 4 cloves of garlic sliced paper thin
- 1 large bunch of fresh basil sliced thin about ¼ cup sliced thin
- 1 large ball of fresh mozzarella about 8 ounces you can also use small mozzarella balls (called bocconcini) and dice them up.
- 4 medium ripe tomatoes diced I like to use roma tomatoes
- 2 tablespoon Balsamic vinegar plus more to taste
- ¼ cup olive oil
- 2 good pinches of cayenne pepper more if you like the heat
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil.
- Grab your tomatoes and with a sharp knife cut a little x shape on the bottom.
- Add your tomatoes to the boiling water for 1 minute then remove and run under cold water.
- At the spot where you cut the x in your tomatoes, grab the skin and peel it off the tomato and set aside to cool.
- Boil your pasta according to instructions on box for al dente.
- While the pasta is cooking, slice your garlic as thin as possible and place in a large bowl.
- Next dice up your tomatoes and add them to the bowl.
- Add the balsamic vinegar, olive oil, cayenne pepper, a pinch of salt and pepper and basil to the bowl then mix and let it sit to let the flavors come together.
- Cut up your fresh mozzarella into small ½ inch cubes and put aside.
- When your pasta is cooked, add it to your bowl with the marinade and toss well.
- Taste for seasoning such as salt, more balsamic etc. based on your taste. I almost always add a pinch or dash of something at this stage since I like a lot of cayenne pepper and lots of balsamic.
- Once it is perfectly seasoned to your taste, add your fresh mozzarella cubes and toss again.
- Plate and serve!
Notes
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer here
Bill says
Everyone loved it. I made it for a work gathering and it was gone in no time.