Caprese Pasta Salad: A Family Favorite
I never thought I'd see the day when Alex would turn away from pizza night, but last Thursday, he did just that. After another long soccer practice, his request was simple yet surprising, "Can we have that Caprese Pasta Salad, Mom?" It's a family favorite, not just because it's quick and kid-approved, but it also means minimal kitchen cleanup for me. Donald calls this dish my "culinary escape," perfect for those busy midweek dinners.
Jump to:
If you're looking to simplify your weeknight meal routine with something delicious, this Caprese Pasta Salad is your go-to. It’s a dish we return to time and again, especially with its fresh ingredients that keep everyone at our kitchen table happy.
Don't just take my word for it—you can also check out our Gluten-Free Lemon Crinkle Cookies for a delightful pairing.
Why you’ll love this recipe
This Caprese Pasta Salad brings together the fresh flavors of juicy tomatoes, creamy mozzarella, and fragrant basil. The balance of real ingredients without the heaviness makes it not just a family favorite but an anytime hit. Whether it’s for a light lunch or a side dish that complements your dinner spread, it’s versatile and always appreciated.
Ingredients
- 16 ounces fusilli pasta
- 5 quarts salted water
- ¼ cup green onions, sliced thin (about 4 onions)
- 24 ounces baby tomatoes, halved
- ½ cup fresh basil, chopped (measured before chopping – whole leaves)
- 8 ounces fresh mozzarella pearls or a log diced into small pieces
- ½ cup parmesan cheese
- 1 avocado, diced (optional)
- Salt and pepper to taste
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
- ¼ cup basil, julienned
- 1-2 tablespoons parmesan cheese
Step-by-step instructions
- Cook the pasta in salted water according to package instructions.
- Once cooked, drain but do not rinse.
- In a small bowl, whisk together all dressing ingredients.
- Mix the cooked pasta with half of the dressing in a large bowl. Refrigerate until it cools to at least room temperature.
- Add green onion, tomatoes, fresh basil, parmesan cheese, mozzarella, and the remaining dressing to the pasta. Stir and adjust seasonings as needed.
- Chill for at least 1 hour.
- Just before serving, top with parmesan cheese and chopped fresh basil.
- Serve cold.
Recipe tips & variations
Feel free to get creative with this recipe. Add diced avocado for extra creaminess or switch the fusilli with any pasta you have on hand. Sometimes I toss in grilled chicken or shrimp for a heartier option. Don’t have maple syrup? Honey works just as well in the dressing.
Storage & reheating
This dish keeps well for a couple of days in the fridge—if any is left! Store it in an airtight container and, trust me, it tastes even better the next day as the flavors blend. For a quick freshening, just splash a little balsamic vinegar before serving.
FAQs
Can apple salad be prepared ahead of time?
Yes, apple salad can definitely be made ahead. Just keep the dressing separate until right before serving to maintain a crisp texture.
Which apples are best for apple salad?
Opt for crisp varieties like Granny Smith or Honeycrisp—they offer the best texture contrast in salads.
How do you prevent apples from browning in salad?
A spritz of lemon juice goes a long way. It doesn’t alter the taste and keeps those apples looking fresh and vibrant.
Can apple salad be served with a different dressing?
Certainly! Feel your creativity flow with different vinaigrettes or creamy dressings for variety.
Recipes you may like
Looking for more simple and delicious recipes? Try our Creamy Mango Banana Smoothie for a Fresh Morning Boost or dive into the refreshing Pineapple Green Smoothie. They’re great companions to a light and breezy weekend meal plan.
Print
Caprese Pasta Salad: A Family Favorite
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This quick and kid-approved Caprese Pasta Salad is a family favorite that simplifies weeknight meals with fresh ingredients.
Ingredients
- 16 ounces fusilli pasta
- 5 quarts salted water
- ¼ cup green onions, sliced thin (about 4 onions)
- 24 ounces baby tomatoes, halved
- ½ cup fresh basil, chopped (measured before chopping – whole leaves)
- 8 ounces fresh mozzarella pearls or a log diced into small pieces
- ½ cup parmesan cheese
- 1 avocado, diced (optional)
- Salt and pepper to taste
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
- ¼ cup basil, julienned
- 1-2 tablespoons parmesan cheese
Instructions
- Cook the pasta in salted water according to package instructions.
- Once cooked, drain but do not rinse.
- In a small bowl, whisk together all dressing ingredients.
- Mix the cooked pasta with half of the dressing in a large bowl. Refrigerate until it cools to at least room temperature.
- Add green onion, tomatoes, fresh basil, parmesan cheese, mozzarella, and the remaining dressing to the pasta. Stir and adjust seasonings as needed.
- Chill for at least 1 hour.
- Just before serving, top with parmesan cheese and chopped fresh basil.
- Serve cold.
Notes
- Feel free to get creative with this recipe. Add diced avocado for extra creaminess or switch the fusilli with any pasta you have on hand.
- Sometimes I toss in grilled chicken or shrimp for a heartier option.
- Don’t have maple syrup? Honey works just as well in the dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
