Caprese Pasta Salad

September 22nd, 2010

Another item I made for our football weekend was a Caprese Pasta Salad.  Caprese is a favorite in our house and I wanted to submit something to the Presto Pasta Nights event, hosted by Valerie at More than Burnt Toast.  So it was the perfect reason to make a pasta salad.

Traditionally, fresh basil is an essential ingredient for Caprese however, I despise fresh basil.  So to keep the dish somewhat authentic I used a basil pesto – which I love – instead.  If you wanted a healthier version of the recipe, you could substitute the pesto for fresh basil and be sure to use a fat free vinaigrette.


Caprese Pasta Salad
  • 1 box tubular pasta, prepared according to package directions
  • 1-2 tablespoons basil pesto
  • Balsamic vinaigrette (amount your prefer)
  • 1.5 cups fresh mozzarella, cubed
  • 1.5 cups cherry tomatoes, halved
  1. After preparing pasta, drain and rinse thoroughly with cold water.
  2. Mix all ingredients together.  Use the amount of balsamic vinaigrette you desire.
  3. Refrigerate for at least 2 hours before serving.  You will likely need to add more vinaigrette dressing before serving (as much of it will have absorbed into the pasta).

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