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Overhead shot of pasta salad with a silver spoon on plate with a container of Perino Tomatoes on the side.
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Caprese Pasta Salad

This easy to prepare Caprese Pasta Salad makes for an ideal lunch or side dish. Delicious, sweet tomatoes, creamy bocconcini and fresh basil are tossed with al dente pasta, garlic and olive oil. Perfect for a simple work lunch or to enjoy at your next picnic or barbecue!
Course Main Course, Salad, Side Dish
Cuisine Italian Inspired
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people
Calories 367kcal
Author Alexandra

Ingredients

  • 300 g (10.5 oz) dried fusilli/spiral pasta See Note 1
  • 400 g (2 cups) Perino Grape Tomatoes - halved See Note 2
  • ¼ cup fresh basil leaves - finely sliced
  • 150 g (5 oz) mini bocconcini - quartered See Note 3
  • cup extra virgin olive oil See Note 4
  • 1 clove garlic - minced
  • sea salt and freshly ground black pepper - to taste See Note 5
  • balsamic glaze - optional

Instructions

  • In a large saucepan of boiling salted water, cook your pasta until al dente.
  • While the pasta is cooking, add the olive oil and minced garlic to a large bowl and mix to combine.
  • Once the pasta is cooked, drain well. Add the pasta to the bowl with the oil and garlic, and stir well.
    Set the pasta aside to cool.
  • While your pasta is cooling, chop the tomatoes. I like to chop the grape tomatoes in half for this recipe.
  • Chop your cherry bocconcini and finely slice the basil.
  • Add the tomatoes, bocconcini and basil to the pasta.
    Toss well to combine, and check that it is seasoned with salt and pepper to your liking.
  • Drizzle with balsamic glaze when serving if you wish.

Notes

  1. A short pasta, such as fusilli or penne, is best for this recipe. You can use gluten-free pasta if required.
  2. I have used Perino Grape Tomatoes for this recipe. Tomatoes are best enjoyed at room temperature, as refrigeration can dull their flavour.
  3. If you are unable to find mini/cherry bocconcini, cut or tear larger bocconcini into small pieces.
  4. With so few ingredients, to obtain the best flavour I prefer to use extra virgin olive oil.
  5. Ensure that the dish is adequately seasoned to your liking, to bring out the best flavour.
  6. The Caprese Pasta Salad can be made a day in advance. Store in the fridge and allow to come to room temperature before serving.
  7. Please note, the nutritional information is based on this recipe being served as a side dish. It does not include what the salad is served with. The nutritional information is an estimate only. 

Nutrition

Calories: 367kcal | Carbohydrates: 40g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 24mg | Potassium: 275mg | Fiber: 2g | Sugar: 3g | Vitamin A: 608IU | Vitamin C: 9mg | Calcium: 109mg | Iron: 1mg