Caprese Pasta Salad
This Caprese Pasta Salad highlights the best of summer vegetables and herbs. Loaded up with roasted and fresh cherry tomatoes, mozzarella balls, fresh basil and avocado, and tossed with a an amped up balsamic vinaigrette, this pasta salad is a winner.
This is a very simple salad to make and is perfect for a summer barbecue or potluck!
Begin by tossing olive oil, butter, and 3 cups of the cherry tomatoes with the shallots and in a baking dish. Drizzle over more olive oil and bake for 20 minutes or until the cherry tomatoes burst.
Bring salted water to a boil and add the pasta. Boil until it’s al dente and drain.
Make the dressing by combining all of the dressing ingredients and any juices from roasting the tomatoes. Season with salt and pepper and give it a good stir or shake.
To assemble, add the pasta and half of the dressing to a serving bowl and toss. Add the roasted tomatoes, fresh tomatoes, mozzarella balls, basic and avocado. Pour the remaining dressing over and toss.
If you can find marinated mozzarella balls, use them! The flavor will be great!
This salad can be served warm or cold. The flavor will continue to develop as it sits.
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Caprese Pasta Salad
Makes: 8 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
- 1 tbsp olive oil plus ¼ cup olive oil
- 3 tbsp unsalted butter
- 5 cups cherry tomatoes, halved if large
- 1 shallot, chopped
- salt, pepper, and chili flakes
- 1 pound short-cut pasta
- 2 cups mozzarella balls (use marinated, if you can find)
- 1 cup fresh basil leaves, chopped
- 2 avocados, diced or sliced
Dressing:
- 2/3 cup extra virgin olive oil
- 1/3 cup peach balsamic or balsamic vinegar
- 3 tbsp lemon juice
- 2 tsp honey
- 1 shallot, sliced
- 1 clove garlic, chopped
- 1/2 tsp allspice
- 1/2 tsp cayenne pepper
- 2 tbsp chopped fresh basil
Instructions
Preheat the oven to 425°F.
Toss the oil, butter, 3 cups tomatoes, and the shallots in a baking dish. Drizzle with 1/4 cup olive oil. Season with salt, pepper, and chili flakes. Bake for 20 minutes, until the tomatoes burst.
Meanwhile, bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.
To make the dressing, add any juices from the roasted tomatoes to a bowl/glass jar. To that, add all the dressing ingredients. Season with salt, pepper, and chili flakes.
Add the pasta to a salad bowl and toss with half the dressing. Add the roasted tomatoes, remaining fresh tomatoes, mozzarella, basil, and avocado. Pour over the remaining dressing and toss well to combine. Serve warm or cold. The salad will develop more flavor as it sits.
Recipe by Half Baked Harvest
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