Description
Bursting with flavour, this caprese pasta salad recipe is easy to make, or make-ahead. It’s perfect for a BBQ, picnic, or packed lunch idea. Balsamic vinaigrette and pesto dressing options included!
Ingredients
Scale
- 1.5 cups dry pasta
- 1 large English cucumber
- 2 cups cherry tomatoes
- 1.5 cups bocconcini balls
- 1 cup fresh basil
- Salt and pepper, to taste
- 1/4 cup extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp lemon juice
- 1 tsp honey
- 1 tsp garlic powder
Instructions
- Boil: Boil a pot of water and cook pasta according to package instructions.
- Prep: Chop cucumber into 1-inch pieces. Halve tomatoes and bocconcini balls. Chop basil. Set aside.
- Mix: Add all vinaigrette ingredients to a small jar and shake vigorously to combine.
- Drain: Once pasta is done, drain and add to large bowl.
- Combine: Add chopped tomatoes, cucumber, bocconcini, and basil to the pasta. Toss in balsamic vinaigrette until well combined, adjusting salt and pepper to taste.
- Chill: Cover bowl and place in the fridge to cool for at least 1 hour.
Notes
Recipe can be made ahead. Store in an airtight container in the fridge for up to 3 days. For gluten-free version, use certified gluten-free pasta.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 459 kcal
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 27.5 g
- Saturated Fat: 3.8 g
- Unsaturated Fat: 23.7 g
- Trans Fat: 0 g
- Carbohydrates: 38.8 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 20 mg
Keywords: bocconcini, caprese, cucumber, pasta, tomato