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Italian caprese pasta salad in a large plate with serving spoons, basil leaves scattered over the blue background

Italian Caprese Pasta Salad

Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 535kcal
Author: Andrea Soranidis
This family-friendly vegetarian Italian Caprese pasta salad takes only 5 ingredients and 15 min to make - Perfect for a quick summer meal!
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Ingredients

  • 350 g pasta (penne, fusilli, tortiglioni, farfalle)
  • 2 tablespoon extra-virgin olive oil
  • 250 g ripe cherry tomatoes
  • 200 g buffalo mozzarella (or bite-sized mozzarella balls)
  • 5 basil leaves
  • sea salt and freshly-cracked black pepper

Instructions

  • Fold the pasta into a pot of lightly salted boiling water.
  • Heat a large pan over medium heat and drizzle evenly with a tablespoon of extra-virgin olive oil.
  • Add the cherry tomatoes and sauté for a few minutes, then add 2 basil leaves, a tablespoon of water and cover with a lid.
  • Cook over low heat for 10 minutes, and season with salt and pepper to taste.
  • In the meantime, drain the pasta al dente and transfer it into a large salad bowl. Then, cut the mozzarella into small cubes.
  • Add the cherry tomatoes, mozzarella, the remaining basil leaves and mix all the ingredients.
  • Drizzle with the remaining 1 tablespoon of extra-virgin olive oil and serve immediately, at room temperature or cold.

Notes

Leftovers tip
You can store leftover pasta in an air-tight container, and keep it in the fridge up to 2 days.

Nutrition

Calories: 535kcal | Carbohydrates: 69g | Protein: 22g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 217mg | Potassium: 364mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1807IU | Vitamin C: 14mg | Calcium: 1140mg | Iron: 2mg