Description
Bursting with flavour, this caprese pasta salad recipe is easy to make, or make-ahead. It is 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
- Step: Boil a pot of water and cook pasta according to package instructions.
- Step: While pasta cooks, chop cucumber into 1-inch pieces. Halve tomatoes and bocconcini balls. Chop basil. Set aside.
- Step: Add all vinaigrette ingredients to a small jar and shake vigorously to combine.
- Step: Once pasta is done, drain and add to large bowl.
- Step: Add chopped tomatoes, cucumber, bocconcini, and basil to the pasta. Toss in balsamic vinaigrette until well combined, adjusting salt and pepper to taste.
- Step: Cover bowl and place in the fridge to cool for at least 1 hour. Best served chilled!
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: PT5M
- Cook Time: PT15M
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 25 mg
Keywords: bocconcini, caprese, cucumber, pasta, tomato, salad, vegetarian