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The Richmond avenue

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Caprese Pasta Salad

July 14, 2015

If you’re ever looking for me at around 10 pm on a Tuesday night, you’ve got really good odds of finding me in my pjs, sneaking bites of this pasta salad from the fridge. It’s just that good! I’m telling you – if I had to bring only three things with me on a deserted island it would be: a solar electric generator, Richard Parker, and this caprese pasta salad.

This salad is light and refreshing, with juicy tomatoes, sweet basil, fresh mozzarella, and a garlic kick. My sweet mother-in-law shared this recipe with me a few years back, and I’ve since adopted it as my “go-to” recipe for potlucks and dinner parties and midnight snacking.

Caprese Pasta Salad
2015-07-20 16:53:13
Serves 6
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
For the pasta
  1. 1 lb cherry tomatoes, sliced in half and drained in colander for a few minutes
  2. 16 oz mozzarella ball, cut into 1 inch cubes
  3. 12 oz bow tie pasta
  4. 15-20 basil leaves, chopped
For the dressing
  1. 1/2 cup olive oil
  2. 1/4 cup balsamic vinegar
  3. 2 cloves garlic, chopped
  4. salt and pepper to taste
Instructions
  1. Combine the tomatoes, mozzarella, pasta, and basil leaves. In a separate bowl, whisk together the olive oil, vinegar, garlic, and salt and pepper.
  2. Toss pasta with the dressing. Best served at room temperature.
The Richmond avenue https://therichmondavenue.com/
J

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Jasmine

Welcome to The Richmond Avenue! I’m Jasmine – wife, mother, pup-mom, accountant, bibliophile, and lover of all things pasta. Some of my favorite moments in life revolve around food, family, and friends, so I created a site to share recipes and stories in celebration of those moments. Read More…

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