Description
A fresh and vibrant Caprese Pasta Salad featuring cavatappi pasta tossed with cherry tomatoes, mini mozzarella balls, red onion, fresh basil, and a tangy balsamic lemon vinaigrette, topped with pecorino cheese. This easy, make-ahead summer side dish combines Italian flavors in a light and satisfying salad.
Ingredients
Scale
Pasta and Cheese
- 8 ounces cavatappi pasta
- ¼ cup grated pecorino cheese
- ¼ cup shaved pecorino cheese
Dressing and Seasoning
- ⅓ cup extra-virgin olive oil (plus more for drizzling)
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 2 garlic cloves (grated)
- 1 teaspoon sea salt
- Freshly ground black pepper
Vegetables and Herbs
- 3 cups cherry tomatoes (halved)
- 1 cup mini mozzarella balls (halved)
- ½ cup thinly sliced red onion
- Heaping 1 cup fresh basil leaves (torn, plus more for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to the package instructions until slightly past al dente. Drain the pasta, toss it with a drizzle of olive oil to prevent sticking, then spread it out on a large plate or baking sheet to cool.
- Prepare the dressing: In a large bowl, whisk together the extra-virgin olive oil, fresh lemon juice, balsamic vinegar, grated pecorino cheese, grated garlic, sea salt, and freshly ground black pepper until well combined.
- Toss the salad: Add the cooled pasta to the dressing and toss to coat evenly. Then add the halved cherry tomatoes, mini mozzarella balls (halved), thinly sliced red onion, and torn fresh basil leaves. Toss gently again to combine all ingredients.
- Add finishing touches: Incorporate the shaved pecorino cheese into the salad by gently tossing. Adjust seasoning with additional salt and pepper if needed.
- Serve: Garnish the pasta salad with extra torn basil leaves. Serve immediately or refrigerate until ready to enjoy.
Notes
- This Caprese pasta salad recipe is easy, fresh, and delicious! A perfect summer side dish filled with cherry tomatoes, basil, creamy mozzarella, and a light balsamic vinaigrette.
- Make-ahead tip: Prepare the salad a few hours in advance and refrigerate to allow flavors to meld. Add fresh basil and pecorino cheese right before serving to maintain freshness.
- Use cavatappi pasta or other similarly shaped pasta to hold the dressing well.
- Adjust the amount of garlic and lemon juice to your preference for tanginess and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
