Salad - Pioneer woman caprese pasta salad recipes
Author: Ann Lewis
This easy Caprese pasta salad is always a favorite, especially when summer tomatoes are at their peak. Perfect for a simple family meal or when feeding a crowd this make-ahead recipe for the best Caprese Pasta Salad delivers a burst of flavor everyone will love.
Best Caprese Pasta Salad Recipe
This fresh and easy salad combines all the classic flavors of a Caprese Salad with pasta! Perfect for a simple family meal or when feeding a crowd this make-ahead recipe for the best Caprese Pasta Salad delivers a burst of flavor everyone will love.
Provided by: Donya Mullins
Total time: 22 minutes
Cook time: 12 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American,Italian
Number of ingredients: 12
Provided by: Donya Mullins
Total time: 22 minutes
Cook time: 12 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American,Italian
Number of ingredients: 12
Ingredients:
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 -3 tablespoon fresh lemon juice
- 1 clove minced garlic
- 1 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 pound dried pasta (farfalle or other small pasta works best)
- 8 ounces mozzarella pearls (or cubed fresh mozzarella)
- 2 cups grape tomatoes sliced in half
- 1/4 cup fresh basil leaves thinly sliced
- salt and pepper to taste
How to cook:
- To a small bowl or jar with a lid, add olive oil, balsamic vinegar, lemon juice, garlic, Italian seasoning, salt, and pepper. Whisk or shake until all ingredients are incorporated. Set aside.
- Cook pasta according to package directions. Drain and rinse with cold water.
- To a large bowl add cooked pasta, tomatoes, mozzarella pearls, and basil. Drizzle with vinaigrette dressing and toss. Taste and adjust seasoning. Serve immediately.
Caprese Pasta Salad
This easy Caprese pasta salad is always a favorite, especially when summer tomatoes are at their peak. It comes together quickly, but if you can make it ahead of time, the flavors seem to get better after it's chilled for a few hours. —Debby Harden, Lansing, Michigan
Provided by: Taste of Home
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 17 servings
Cuisine: Europe, Italian
Number of ingredients: 12
Provided by: Taste of Home
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 17 servings
Cuisine: Europe, Italian
Number of ingredients: 12
Ingredients:
- 1 package (16 ounces) penne pasta
- 3 large heirloom tomatoes (about 2 pounds), seeded and chopped
- 3/4 pound fresh mozzarella cheese, cut into 1/2-inch pieces
- 1/2 cup loosely packed basil leaves, chopped
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon pepper
Nutrition:
- Calories: 204 calories
- Fat: 9g fat (4g saturated fat)
- Cholesterol: 16mg cholesterol
- Sodium: 137mg sodium
- Carbohydrate: 23g carbohydrate (3g sugars
- Fiber: 2g fiber)
- Protein: 8g protein.
- Cook pasta according to package directions. Drain and rinse in cold water. Transfer to a large bowl. Gently stir in the tomatoes, cheese and basil.
- In a small bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat. Refrigerate until serving.
Caprese Pasta Salad Recipe Pesto
Easiest way to make caprese pasta salad recipe pesto, Make for a bbq as a side, yum!
Provided by: Kylee Abshire
Total time: 49 minutes
Yields: 12 servings
Cuisine: Mediterranean Diet
Number of ingredients: 6
Provided by: Kylee Abshire
Total time: 49 minutes
Yields: 12 servings
Cuisine: Mediterranean Diet
Number of ingredients: 6
Ingredients:
- Caprese Pasta Salad - Easy Side Dish for Summer
- The Londoner » Caprese Salad with Pesto Dressing
- Caprese Salad with Fresh Tomatoes + Mozzarella | Lil' Luna
- Pesto Pasta Salad with Tomatoes and Mozzarella Recipe
- Cowboy Pasta Salad with the BEST Dressing! - Carlsbad Cravings
- Pesto Pasta Salad | The Recipe Critic
Nutrition:
- Serving Size: 1 serving
- Calories: 549 kcal
- Carbohydrate: 16 g
- Protein: 4.1 g
- Sugar: 0.3 g
- Sodium: 996 mg
- Cholesterol: 0 mg
- Fiber: 2 mg
- Fat: 10 g
- Caprese Pasta Salad - Easy Side Dish for Summer
- Alot of tomato and alot of mozz cubes. I followed the recipe except added grilled chicken breast cubed and some black olives. Toss the half of the pesto sauce (or more) with the cooked orecchiette pasta…
- The Londoner » Caprese Salad with Pesto Dressing
- Make for a bbq as a side, yum! Alot of tomato and alot of mozz cubes. Drain the pasta, cool in the ice water bath for 2 minutes, then drain again and transfer the tortelloni to a large bowl.
- Caprese Salad with Fresh Tomatoes + Mozzarella | Lil' Luna
- Alot of tomato and alot of mozz cubes. Add 4 cups each ice and water and reserve. Bring a large pot of lightly salted water to a boil;
- Pesto Pasta Salad with Tomatoes and Mozzarella Recipe
- Add 4 cups each ice and water and reserve. Bring a large pot of lightly salted water to a boil; Cook the pasta at a boil until tender yet firm to the bite, about 8 minutes;
- Cowboy Pasta Salad with the BEST Dressing! - Carlsbad Cravings
- Make for a bbq as a side, yum! Made and cooled pasta, added the pesto mixed with the oil and garlic like recipe said. Alot of tomato and alot of mozz cubes.
- Pesto Pasta Salad | The Recipe Critic
- Drain and rinse under cold water until pasta is cooled. I followed the recipe except added grilled chicken breast cubed and some black olives. Add 4 cups each ice and water and reserve.
Caprese Pasta Salad
This Caprese pasta salad recipe is easy, delicious and perfect for summertime! Just cook cherry tomatoes with olive oil to make the perfect pasta sauce. Recipe yields 4 modest servings.
Provided by: Cookie and Kate
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 7
Provided by: Cookie and Kate
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 7
Ingredients:
- 6 ounces (2 cups) whole grain fusilli or rotini pasta
- ⅓ cup extra-virgin olive oil
- 2 pints cherry or grape tomatoes
- ½ teaspoon fine sea salt
- 8 ounces mozzarella “pearls”, or one mozzarella ball, torn into bite-sized pieces
- Several sprigs of fresh basil (enough for 2+ tablespoons chopped)
- 2 to 3 teaspoons white balsamic vinegar or regular balsamic vinegar, to taste
Nutrition:
- Calories: 552 calories
- Sugar: 8.3 g
- Sodium: 681.8 mg
- Fat: 33.9 g
- Saturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrate: 47.1 g
- Fiber: 8.4 g
- Protein: 20 g
- Cholesterol: 50.6 mg
- Bring a large pot of salted water to boil and cook the pasta until al dente, according to package instructions. Drain the pasta and set it aside.
- While the pasta is cooking, combine the olive oil, tomatoes and salt in a large, non-reactive skillet or Dutch oven over medium heat. Cover the skillet (use a baking sheet if you don’t have a better lid). Cook, stirring occasionally, until most of the tomatoes have started to burst out of their skins and the olive oil has a light red hue (about 6 to 12 minutes).
- Remove the skillet from the heat and stir in the cooked pasta. Let the mixture cool for a few minutes while you chop the basil. We don’t want the cheese to melt on contact, so wait to proceed to the next step until your pasta is lightly warm (not hot).
- Stir the mozzarella balls and basil into the pasta. Add the vinegar, then taste and add additional vinegar and/or salt, if it doesn’t quite taste spectacular yet. For best flavor, let the mixture rest for about 20 minutes, so the pasta can absorb some of the sauce. Or, refrigerate it for future use.
- This salad will keep well in the refrigerator for up to 4 days. Leftovers are great chilled or at room temperature. You can also reheat the pasta if you don’t mind the mozzarella melting (yum).
